Veggie Tamale Pie

A great veggie sidedish or main course for a light supper.From the Recipes for Life Cookbook.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• Filling

• 1 (16 ounce) can diced tomatoes (drained)
• 2  cups frozen corn
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (4 ounce) can  chopped green chilies
• 1⁄3 cup  chopped green pepper
• 1⁄3 cup  chopped onion
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon dried cilantro
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon garlic powder

• Crust

• 1⁄4 cup cornmeal
• 1⁄2 cup flour
• 1  teaspoon baking powder
• 1  tablespoon sugar
• 1  dash salt
• 1⁄2 cup milk
• 1  egg
• 1  tablespoon canola oil
•  paprika

Directions

1. Preheat oven to 350 degrees F.
2. Filling: Place all filling ingredients into a medium saucepan.
3. Cook over med.
4. Heat 10-15 minutes, stirring occasionally.
5. Set aside.
6. Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl.
7. Add remaining ingredients.
8. Mix until batter is blended.
9. Spoon filling into a 9 in.
10. round cake dish.
11. Spoon batter over filling.
12. Sprinkle top with a bit of paprika.
13. Bake for 35-40 minutes.
14. Let stand for 10 minutes before serving.