8 oz frozen whole kernel corn
1 15.25 oz can or 2.5 cups of pinto beans
1 15.25 oz can or 2.5 cups of black beans
1 cup of diced tomatoes
1 cup of medium salsa
2 cups shredded cheddar cheese
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 cup self rising white corn meal
1 tablespoon self-rising flour
1 tablespoon sugar
1 beaten egg
1/2 cup milk
1 tablespoon oil
1 small can whole pitted black olives
- Preheat oven to 350°
- In a large bowl stir together all ingreadients for the filling. Pour the mixture into a greased 2 qt baking dish. Set aside
- For the topping, whisk together the corn meal, flour and sugar. Moisten with egg and milk. Fold in the oil.
- Pour cornbeard over the filling and push the whole olive through the top of the topping, so that they are half in and half out of the topping and the filling.
- Bake for 35 to 40 minutes or until top is golden brown.