Name: Pueblo Corn Pie
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 to 2 tablespoons extra-virgin olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 medium green or red bell pepper (diced); 2 cups cooked fresh or thawed frozen corn kernels; 2 1/2 cups canned or cooked pinto beans; 2 cups chopped ripe tomatoes (or 15- to 16-ounce can diced tomatoes (try fire-roasted), lightly drained); 2 teaspoons good-quality chili powder (or more, to taste); 1 teaspoon dried oregano; 1 teaspoon ground cumin (or more, to taste); Salt to taste; 1 1/4 cups cornmeal; 1 teaspoon salt; 1 cup grated vegan cheese (optional (great with Daiya))

Here's a recipe I've made many times over the years as a Thanksgiving main dish, and one of my family's favorites. This layered casserole of cooked cornmeal topping a hearty bean chili has been a Thanksgiving staple in my house for years, adapted from a Native American recipe. It's substantial enough to serve as the plant-based main dish at a holiday table, but easy enough for a weeknight too.

Photo by Rebecca Crump.

Key Ingredients & Substitutions

Cornmeal. Cooked into a soft polenta-like layer that forms the "pie crust" on top. See the shortcut below if you'd rather skip cooking it from scratch.
Pinto or kidney beans. The base of the chili layer — either works, or a mix of both for more textural variety.
Corn kernels. Fresh, frozen, or canned all work; corn ties the chili layer back to the cornmeal topping.
Chili powder and cumin. Give the bean layer its warm, smoky depth — adjust to taste depending on how spicy you like it.
Vegan cheese (optional). A layer on top adds richness and helps the cornmeal topping brown nicely.

Variations

Use the polenta shortcut. If you don't want to take the time to cook cornmeal from scratch, use two 16-ounce tubes of prepared polenta (you may not need all of both, depending on the size of your casserole dish). Cut into ¼-inch rounds; line the bottom of the casserole with enough to cover it, pour the bean and corn stew evenly over them, and arrange more polenta rounds over the top of the stew. Top with the optional vegan cheese.
Add more vegetables. Diced bell pepper or zucchini stirred into the bean layer add extra color and nutrition.
Make it spicier. A diced jalapeño or a pinch of cayenne in the bean layer gives it more heat.
Add corn to the topping too. A handful of kernels stirred into the cooked cornmeal before it sets adds texture to the top layer as well.

Tips for the Best Pueblo Corn Pie

Let the cornmeal layer set before topping. Giving the cooked cornmeal a few minutes to firm up makes it easier to spread evenly over the bean layer.
Season the bean layer well. Since the cornmeal topping is mild, the chili layer underneath should be well-seasoned to carry the whole dish.
Let it rest before slicing. A few minutes out of the oven helps the layers hold together when served.
Make it ahead. This casserole reheats well, which makes it a good make-ahead option for a busy holiday table.
Use a deep casserole dish. This gives the layers room to hold together and makes for neater servings.

Make Ahead & Storage

This casserole keeps well in the refrigerator for up to 4 days, and reheats nicely in the oven — it also freezes well for up to 2 months, which makes it a convenient dish to make ahead of a busy holiday when oven space is at a premium.

How to Serve

Serve as a hearty holiday main dish, or as a satisfying weeknight dinner any time of year. Looking for more holiday mains? Check out my Vegan Thanksgiving Cookbook.

Recipe

Pueblo Corn Pie

5 from 5 votes

This layered casserole of cooked cornmeal topping a tasty bean chili is adapted from a Native American recipe.

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Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: 6 to 8

Ingredients

1 to 2 tablespoons extra-virgin olive oil
1 large onion chopped
2 cloves garlic minced
1 medium green or red bell pepper diced
2 cups cooked fresh or thawed frozen corn kernels
2 ½ cups canned or cooked pinto beans
2 cups chopped ripe tomatoes or 15- to 16-ounce can diced tomatoes (try fire-roasted), lightly drained
2 teaspoons good-quality chili powder or more, to taste
1 teaspoon dried oregano
1 teaspoon ground cumin or more, to taste
Salt to taste

Cornmeal topping (or see shortcut):

1 ¼ cups cornmeal
1 teaspoon salt
1 cup grated vegan cheese optional (great with Daiya)

US Customary - Metric

Instructions

Heat the oil in a large skillet. Add the onion and sauté until translucent.
Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees F.
Lightly oil a shallow 1 ½-quart baking dish and line the bottom with half of the cooked cornmeal. Pour the skillet mixture over it and sprinkle with the optional grated cheese.
Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then scoop out to serve, making sure that each serving includes plenty of the cornmeal topping.

Nutrition (Estimate per Serving)

Calories: 337kcalCarbohydrates: 55gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 884mgPotassium: 592mgFiber: 10gSugar: 6gVitamin A: 1267IUVitamin C: 35mgCalcium: 74mgIron: 3mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.