Blackbean Cornmeal Pie

1 large onion, chopped 

1 large green pepper, chopped 

1 tsp canola oil 

1-1/2 tsp chili powder 

1 garlic clove, minced 

3/4 tsp ground cumin 

1/4 tsp pepper 

1 14.5oz can diced tomatoes, undrained 

2 15oz cans black beans, rinsed and drained 

1 cup frozen corn 

TOPPING: 

3/4 cup whole wheat pastry flour 

3/4 cup yellow cornmeal 

2 tsp sugar 

2 tsp baking powder 

2 tsp chopped seeded jalapeno pepper 

1/4 tsp salt 

1 egg 

3/4 cup skim milk 

1 Tbs canola oil 

Salsa and reduced-fat sour cream, optional

1) In a large skillet, saute onion and green pepper in oil until tender. Add the chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2) Stir in beans and corn; heat through. Transfer to an 11x7 baking dish coated with cooking spray.

3) For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.

4) Bake at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.

Review:  Some of the reviews of this recipe said it was too bland.  Therefore, I added more chili powder and cumin than it called for, and used lots more jalapeno.  It wasn't as spicy as I would have liked, but it was quite tasty.  Mike and I topped ours with our favorite Mexican sour cream.  Yum!