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Vegetable Pie with Cornbread Topping

For some reason I havent made this for a while, but it used to be a very popular dish in our household. Its funny how things come and go like that. I think I should get back into making this... its a tiny bit time consuming but its really quite easy, and its healthy, delicious and attractive. Its kind of like a shepherds pie, if the shepherd was a vegetarian from New Mexico.

I didnt have any kidney beans so I had to use chick peas, which were fine, but I do think that kidney or black beans would be better. They would help give it a bit more of that southwestern quality. You can also use whatever seasonings for the vegetables that you like, but I do think you want cumin and a little bit of heat.

4 to 6 servings
1 1/2 hours - 45 minutes prep time


Start the Topping:
1/2 cup cornmeal
3/4 cup buttermilk or milk
1 extra-large egg
3 tablespoons mild vegetable oil
2/3 cup soft unbleached or whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder

Put the cornmeal, buttermilk, egg and oil into a mixing bowl and mix until well blended. Set aside.

Measure the flour and mix in the salt and baking powder. Set aside.

Prepare the Vegetables:
2 cups cooked kidney or other beans
2 large tomatoes
3 cobs of corn
1 medium zucchini
1 medium red pepper
1 medium onion
1 tablespoon mild vegetable oil
1 1/2 teaspoons cumin, ground
Louisiana-style hot sauce, chile powder or chile-garlic sauce to taste
salt to taste

Drain the beans and put them in the bottom of a small lasagne pan (8" x 11"). Peel and dice the tomatoes, and sprinkle them over the beans. Husk the corn, and cut off the kernels. Sprinkle them over the beans and tomatoes.

Wash and trim the zucchini and pepper (discard stem and seeds), and cut them in dice. Peel and dice the onion.

Heat the oil in a large skillet, and sauté the zucchini, onion and pepper until soft and slightly browned. Sprinkle over the seasonings and mix in well. Mix the sautéed vegetables in with the beans etcetera in the pan, and spread them out evenly.

Preheat the oven to 375°F.

Finish the Pie:

Mix the flour into the wet ingredients for the cornbread topping. Spread the batter evenly over the prepared vegetables.

Bake the pie for 40 to 45 minutes, until the topping is set and golden.




Last year at this time I made Lentil & Eggplant Salad.