Chili Bean Cornbread Pie

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Prep Time: 
Prep: 15 minutes, Cook: 25 minutes
Number of Servings: 
8
Recipe Source: 
Ingredients: 

Pie Filling

  • 15 ounces EDEN Chili Beans (seasoned dark red kidney), 1 can, do not drain
  • 1 cup any EDEN Whole Tomatoes, chopped, do not drain
  • 1 cup diced green bell pepper
  • 1 1/2 cups organic sweet corn, fresh or frozen
  • 1 cup red onion, diced
  • 1 tsp dried cilantro
  • 1/2 cup fresh parsley, minced

Cornbread

Directions: 
  1. Preheat the oven to 375°.
  2. In a 10 inch pie plate or casserole dish, combine the beans, tomatoes, bell pepper, corn, onion, cilantro, and parsley. 
  3. To prepare the cornbread, combine the cornmeal, flour, baking powder, and sea salt in a mixing bowl and set aside. Mix thoroughly.
  4. In a measuring cup, combine the EDENSOY, oil, vinegar and maple syrup. Let sit for 2 to 3 minutes until thick like buttermilk.
  5. Pour the EDENSOY mixture into the dry ingredients, and stir until batter is smooth. 
  6. Pour the batter over the bean mixture.
  7. Bake until cake tester inserted into the cornbread topping comes out dry, about 30 minutes.
Nutrition Info: 

Per serving - 249 calories, 5 gram fat (17% calories from fat), 10 gram protein, 44 gram carbohydrate, 7 gram fiber, 0 milligram cholesterol, 365 milligram sodium