Black Bean Cornmeal Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
• Bake in preheated oven for 45 minutes, or until crust is golden.

Steps:

• 1. Preheat oven to 375. Mix up cornmeal, buttermilk, egg, baking soda, 1 cup of cheese and oil. If using an iron skillet, put it in the oven to warm too.
• 2. While oven heats, brown ground meat, mixing in onions and bell peppers as you get them chopped up. Add the taco seasoning. When the meat is done, mix in the black beans, olives and salsa and set aside.
• 3. Pour bread batter into greased 10-inch iron skillet or other baking dish. Bake for 5-6 minutes.
• 4. Spoon bean mixture into center of crust, leaving a 1/2 inch edge. Bake for 15-18 minutes. Top with remaining cheese and bake for another couple of minutes to melt the cheese. Slice and serve with guacamole and sour cream!

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

Steps:

• In a skillet, saute onions and green pepper in oil.
• Add ground turkey and continue cooking until turkey is cooked through.
• Remove from heat and stir in beans, tomato sauce and taco seasoning.
• In a med bowl, combine cornmeal, sugar and salt.
• Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
• Grease 9" pie pan and press cornmeal into the bottom and sides.
• Spoon turkey and bean mixture into crust.
• Bake at 350° for about 25 minute.
• Sprinkle with cheese and bake for 3-5 more minute.
• Remove from oven and let stand 5 minute.

Steps:

• In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
• Marinate in the refrigerator 2 to 12 hours.
• Drain before using.
• Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
• Add the corn, toss once, then let brown very well, about 5 minutes.
• Toss again and continue browning for a minute or two.
• Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
• Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
• Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
• The recipe may be prepared a day ahead to here.
• Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
• Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
• Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
• Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
• Stir in 1 cup of the yogurt.
• Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
• Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
• Spoon the drained black beans on top and press in lightly.
• Sprinkle 1 1/2 cups of the cheese over the beans.
• Add all of the corn-tomato mixture and spread into an even layer.
• Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
• Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
• Sprinkle with the remaining 1/2 cup cheddar.
• Bake about 1 hour, or until deep golden brown on top.
• Remove from the oven and let stand for atleast 15 minutes before serving.
• Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
• If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.