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1
In medium saucepan,add the first four ingredients, saute onions, garlic.
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2
Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
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3
Preheat oven 350u00b0F.
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4
Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
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5
Mix batter base and topping.
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6
Pour 3/4's of batter in the bottom of pan.
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7
Batter should be runny.
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8
Add 1 cup shredded cheese over the batter.
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9
Add contents of saucepan by spoonful.
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10
Sprinkler the chili powder.
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11
Add whole kernel corn by spoonful.
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12
Drizzle the balance of cornmeal batter across lengthwise in thin lines.
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13
Sprinkle 1 cup Monterey Jack cheese on the top.
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14
Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
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15
To serve this with the serving in tact, cool for at least 15 minutes.
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16
Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
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17
This dish keeps well in the freezer.
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18
You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.
