Pueblo Corn Pie Recipe

Name: Pueblo Corn Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 medium green peppers or 1 medium red bell pepper, diced; 1 1/2 cups corn, cooked (fresh or thawed); 2 1/2 cups pinto beans; 2 cups tomatoes (chopped) or 16 ounces diced tomatoes; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; salt; Cornmeal topping; 1 1/4 cups cornmeal; 1 teaspoon salt; 1 1 cup cheddar cheese (optional) or 1 cup equivalent of nondairy cheese (optional)

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium green peppers or 1 medium red bell pepper, diced
1 1/2 cups corn, cooked (fresh or thawed)
2 1/2 cups pinto beans
2 cups tomatoes (chopped) or 16 ounces diced tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt
Cornmeal topping
1 1/4 cups cornmeal
1 teaspoon salt
1 1 cup cheddar cheese (optional) or 1 cup equivalent of nondairy cheese (optional)

1
Heat the oil in a large skillet. Add the onion and saute until translucent. Add the garlic and bell pepper and continue to saute until the onion is golden brown.
2
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
3
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
4
Preheat the oven to 375u00b0F
5
Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.
6
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 garlic cloves, minced, 1 medium green peppers or 1 medium red bell pepper, diced, and more.

Yes, Pueblo Corn Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pueblo Corn Pie

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