Pueblo Corn Pie

Pueblo Corn Pie recipe

Here’s a recipe I’ve made many times over the years as a Thanksgiving main dish. It’s one of my family’s favorites, so I made sure to include it in Vegan Holiday Kitchen. This layered casserole of cooked cornmeal topping a tasty bean chili is adapted from a Native American recipe. Photo by Rebbeca Crump of Ezra Poundcake. Go to her site to see her original post on this recipe.

Serves: 6 to 8

  • 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

Cornmeal topping (or see shortcut):

  • 1 1/4 cups cornmeal
  • 1 teaspoon salt
  • 1 cup grated vegan cheese, optional (great with Daiya)

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.

Pueblo corn pie detail

Preheat the oven to 375 degrees F.

Lightly oil a shallow 1 1/2-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 cut into squares or wedges to serve.

Shorcut: If you don’t want to take the time to cook cornmeal, use two 16-ounce tube of prepared polenta (you may not need all of both tubes, depending on the size of your casserole dish) Simply cut into 1/4-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 nicely over the top of the stew. Top with the optional vegan cheese.


11 comments on “Pueblo Corn Pie

  1. Mindy

    This is a definite on my Thanksgiving table. I’m feeding ten omnivores only vegan food! Wish me luck! Thank you so much for the recipe. It looks amazing.

  2. Nava Post author

    Thanks, Mindy and Heather– I haven’t made this for a few years, so I think this is going to be the main dish for us vegans at the table this week. Enjoy!

  3. Jeanette

    This was Absolutely Wonderful!! Made it for Thanksgiving and it was a Big hit with everyone. I will definitely be making it again.

  4. Nava Post author

    Glad you enjoyed it, Jeanette. I made it also, as I hadn’t done so for some time as I mentioned above. Glad I doubled the batch, as it went fast!

  5. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

  6. Lynda

    I have made this many times and there is never left overs. I would double the batch and I also added mushrooms on the second time bc. I had them to use. So yummy both ways.. Thanks..

  7. Rebekah

    This was soooo good!!! Made a HUGE amount and was a perfect dish for a vegan/gf thanksgiving. Next time, I’m going to spice my polenta a little bit.

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