Chili:
1 28-oz. can crushed tomatoes
1 c. whole-kernel corn
2 cs. pre-cooked kidney beans
2-4 tbsps. chili powder, to taste
Salt and pepper to taste
Topping:
3/4 c. cornmeal
3/4 c. flour
2 tsps. baking powder
Pinch of salt
3/4 c. water
2 tbsps. melted margarine
Pre-heat oven to 425 degrees. Lightly oil a shallow 2-quart baking dish. In large bowl, combine chili ingredients. Pour into baking dish. In small bowl, combine cornmeal, flour, baking powder, and salt. Add water and margarine, stirring until dry ingredients are just moistened; do not overbeat.
Spoon cornmeal mixture over chili (don’t worry if chili is not completely covered; batter will spread during baking). Bake tamale pie about 25 minutes or until bubbly and cornbread is golden.
Makes 4 servings.
Calories…..458…..Fat…..7 g…..Fiber…..2 g.