Tamale Pie

This is my first time trying a recipe from a Moosewood Restaurant cookbook. This Tamale Pie comes from the Moosewood Restaurant Low-Fat Favorites. This was absolutely delicious! I will be making it again.

TAMALE PIE
2 t. Olive oil
1 c. chopped onion
3 T. minced garlic
1 T. cumin
2 t. coriander (I omitted)
1 t. oregano
1-2 T. water
1 c. peeled diced carrots
1 c. diced bell pepper
1 c. diced zucchini
1 small chile seeds removed (I omitted)
1 c. crushed canned tomatoes (15oz can) (I used fresh, crushed tomatoes)
1 ½ c. kidney or black beans
4 oz. grated cheddar
¾ c. cornmeal
1 T. flour
½ t. salt
1 t. powder
¼ t. soda
2 egg whites
½ c. buttermilk
2 T. oil
Scallions
sour cream

Warm oil in saucepan add onion and garlic. Cover and cook on medium heat for 10 minutes. Add cumin, coriander, oregano and water to prevent sticking. Add carrots, cover and cook 5 minutes. Add peppers, zucchini, and chile cover and cook 5 minutes. Stir in tomatoes and beans, cover and simmer 5-10 minutes remove from heat add salt and pepper to taste. Preheat oven to 400.
Prepare 2 qt casserole dish with cooking spray. Spread mixture in bottom of dish. Sprinkle with cheese.
In bowl combine flour, meal, salt powder and soda. In separate bowl combine egg, milk and oil gently fold wed ingredients into dry . Pour on top of veggies bake 30-35 minutes. Garnish with sour cream and scallions.

Greta's Rating: Greta really liked this- she enjoyed every element of it.