3 1/2 c AM Blue Cornmeal
1 ts Non-alum baking powder
2 ts Cumin
2 ts Chili powder
2 c Milk or water
1 Egg; beaten or egg replacer
1 c Chopped green chilis
1 tb AM Unrefined Vegetable Oil
1 md Onion; chopped
2 c Pinto beans
— (cooked with clove of — garlic and drained) 1 c Tomato sauce
2 1/2 c Grated cheese
Chopped green onions — to garnish top Combine first three ingredients. Combine milk, egg and chilies in a separate bowl. Saute’ chopped onion in oil and add to milk mixture; stir into cornmeal mixture, then pour half of batter into the bottom of an oiled casserole dish (rectangular). Layer with beans, tomato sauce, and cheese; repeat layering. Bake at 375 F. for 40 minutes, garnish with chopped green onions and serve with salsa. Source: Arrowhead Mills “Blue Cornmeal Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias