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1
Heat oil in large saucepan over medium-high heat until hot.
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2
Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.
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3
Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.
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4
Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with cooking spray.
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5
While vegetables are cooking, prepare the crust topping.
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6
Combine cornmeal, flour and baking powder in a medium bowl.
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7
Mix well.
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8
Combine water, oil and chilies in another bowl, and stir into dry mixture.
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9
Spoon onto the filling.
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10
Bake uncovered 30 minutes at 350F (180C) F until corn bread topping becomes golden, brown, and filling starts to bubble.
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11
Remove from oven and let cool for a few minutes.
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12
Top with yogurt or sour cream and chopped tomato.
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13
Enjoy.
