Thursday, 8 October 2009

Chilli Cornbread: casserole or pie ~ whatever you call it it's delicious!

This recipe consists of two parts - the underneath which might be described as a spicy stew, and the topping which contains the cornmeal. It's delicious and very satisfying.

The bottom part is created thus:
About 2 Tbsp butter or a little oil
2 onions
About a cup of pre-cooked lentils - from about 1/2 cup of dried lentils
1/2 to 1 tsp chilli powder according to taste
1 tsp oregano
1 tsp paprika
425 gram can of tomatoes
440 gram can of baked beans
Fry the onions in the butter or oil. Add spices and stir gently before adding the cooked lentils, baked beans and tomatoes.

Now put this to one side and make the cornbread topping:
50 grams of melted butter, or enough oil in which to saute the onion
1 onion, finely chopped
1/2 cup of sour cream or yoghurt
1/4 cup milk
225 gram can of creamed corn, or a tin of whole corn kernels blended.
1 egg
1 cup coarse cornmeal, otherwise known as corn grits or polenta
1 tsp baking powder
1 tsp salt
1 cup grated cheese
Fry onion in butter (or oil) until soft. Remove from heat and stir in remaining ingredients until evenly combined.

Now it's time to combine the two parts: place the stew part in a buttered oven-proof dish and spoon the cornmeal topping onto the top. Bake at 180 degrees celcius until the topping is firm and golden brown. This could take from 30 to 40 minutes depending on your oven.

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