Veggie Tamale Pie

Serves 6.

Ingredients:

Filling:

• 1 dry ancho chili
• 1 Tbsp olive oil
• 1 c onion, chopped
• 2 cloves garlic, minced
• 1 tsp dry oregano
• 2 tsp chili powder
• 1/2 tsp salt
• 1 c fresh or canned tomatoes, finely chopped
• 1 c refried beans, homemade or canned
• 1/2 c frozen corn kernels, thawed and drained (or use fresh or canned)
• 1 c shredded sharp cheddar cheese (divided use)

Corn Bread Topping:

• 1/2 c cornmeal
• 1/2 c all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 c buttermilk
• 2 Tbsp honey
• 1/4 c corn, drained

Directions:

1. Preheat the oven to 350 degrees F.
2. Soak the ancho chili in boiling water for 20 minutes, drain and finely chop.
3. In a large skillet over medium low heat, saute the onion and ancho pepper for about 3 minutes.
4. Add the garlic, oregano, chili powder and salt and saute another 30 seconds.
5. Pour in the tomatoes and saute 3 minutes, or until the tomatoes break down when gently pressed and the mixture is well blended.
6. Add the refried beans and mix well.
7. Spread this mixture in the bottom of a 9 inch pie pan or in a 9 x 9 x 2 inch baking dish.
8. Sprinkle with corn and 1/2 cup of the cheddar cheese and set aside.
9. Prepare the corn bread topping by blending the cornmeal, flour, baking powder and salt in a large mixing bowl.
10. In a smaller bowl, beat the egg lightly and blend in the buttermilk, honey and corn.
11. Pour the wet ingredients into the flour mixture and stir just until you see no more dry ingredients.
12. Spoon evenly on top of the bean mixture and sprinkle with the remaining cheese.
13. Bake 30 minutes, or until golden brown on top.
14. Serve with sour cream and chopped green onions.