Mexican Yes-I-Can

1. 1

   Preheat oven to 425. Grease a 9x13 baking dish.

2. 2

   Heat oil in large skillet over medium heat. Add onion, garlic, chili powder and cumin, and cook until onion is softened - about 5 min. Add the tomatoes (including all the juice), beans, corn and broth, and bring to a boil. Season to taste with salt and pepper. Lower the heat and let simmer uncovered, stirring occasionally, for 10 to 15 min or until slightly thickened.

3. 3

   Meanwhile, prepare the topping. In a medium mixing bowl, combine the cornmeal, flour, sugar and baking powder. In a small bowl, whisk together milk, egg and oil. Add the egg mixture to the flour mixture and stir until just combined.

4. 4

   Transfer bean and corn mixture to the casserole dish and spoon cornbread mixture over top. (don't worry about gaps, the cornbread will expand to cover the top as it bakes.) Place in oven and bake for 20-25 minutes or until the cornbread topping is lightly browned. Sprinkle with parmesan cheese just before serving.

No additional tips available.