Mexican Yes-I-Can

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4 to 4 servings

Great Weeknight Dinner Swap recipe contest runner-up, vegetarian main dishes category


  • 1 tbsp vegetable oil
  • 1 medium onion , finely chopped
  • 1 tbsp chopped garlic , (or use minced garlic from a jar)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 796-mL can diced tomatoes
  • 1 540-mL can black beans , or black-eyed peas, drained and rinsed
  • 1 cup frozen corn kernels , (or mixed frozen vegetables)
  • 1 cup vegetable broth
  • salt , to taste
  • black pepper , to taste


  • 3/4 cup cornmeal
  • 1 tbsp all-purpose flour
  • 1 tbsp granulated sugar , or brown sugar
  • 1 1/2 tsp baking powder
  • 1/3 cup milk
  • 1 egg
  • 1 tbsp vegetable oil
  • 1/4 cup grated Parmesan , (optional)


  • Preheat the oven to 425°F (220°C). Grease a 9 x 13 in (23 x 33 cm) baking dish (or any 3 L ovenproof casserole).
  • Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder and cumin, and cook, stirring, until onion is softened — about 5 minutes. Add the tomatoes (including all the juice from the can), beans, corn and broth, and bring to a boil. Season to taste with salt and pepper. Lower the heat and let simmer uncovered, stirring occasionally, for 10 to 15 minutes or until slightly thickened. (This part of the recipe can easily be prepared ahead of time.)
  • Meanwhile, prepare the topping. In a medium mixing bowl, combine the cornmeal, flour, sugar and baking powder. In another bowl, whisk together the milk, egg and oil. Add the egg mixture to the flour mixture and stir until just combined.
  • When the bean-and-corn mixture is ready, transfer to the prepared casserole dish and spoon cornbread mixture overtop. (DonÂ’t worry if there are gaps; the cornbread will expand to cover the topping as it bakes.) Place in the oven and bake for 20 to 25 minutes or until the cornbread topping is lightly browned. If desired, sprinkle the top with grated Parmesan cheese just before serving.