I’ve developed a main dish that my family really likes, but we can’t figure out what to call it! “That non-Mexican-flavored Mexican Pizza that fits in the toaster-oven” or “Beans and veggies and herbs baked on cornbread” is too cumbersome. Surely someone on the Internet will be able to think of the perfect, short, catchy name for this delicious food!
UPDATE: The winner is Dan Efran, creator of cool stuff to brighten your day! This dish is now called Flexican Cornbread Pizza, and if you click that link you can read another variation on this versatile recipe.
This recipe is flexible and can be adapted to the vegetables and herbs you happen to have on hand. You could even use leftovers! That makes it very frugal. I’m writing the recipe with general guidelines plus specifics on what I used the last time I made it. In an appropriate pan, it will fit into a toaster-oven, allowing you to bake it using less energy and heating up your home less than the full-size oven. The baking time is short, which makes it ideal for warm weather and busy days. (I’ll admit, though, that when it’s 92 degrees and humid, like it is here in Pennsylvania this week, we don’t bake anything or even make toast!) Serve with salad or fruit for a nice meal. It’s vegetarian and can be made vegan. To make 4 main-dish servings, you will need:
- 3/4 cup cooked and rinsed beans. I used cannellini beans, which are white kidney beans.
- 1/4 onion, or 1 green onion. I used a green onion, both white and green parts.
- vegetables. I used 2 carrots and 8 large white button mushrooms.
- herbs. I used 3 stalks fresh parsley, 2 large leaves fresh basil, 1 stalk dried rosemary, and 3 stalks dried oregano. (Did you know? You can dry fresh herbs just by putting a rubber band around the base of the bunch and hanging it upside-down from your potholder rack or whatever hook you have handy!)
- 1 Tbsp. olive oil.
- Grease for the baking pan. I used coconut oil.
- 1/2 cup cornmeal.
- 1/2 tsp. salt.
- 2/3 cup flour. I used whole-wheat flour.
- 2 tsp. baking powder.
- 1/2 cup plain yogurt, applesauce, or pumpkin puree. I used yogurt. (If applesauce is sweetened, omit syrup/honey.)
- 1 Tbsp. sorghum syrup or honey.
- 1/4 cup milk or water. I used milk.
- Optional: 3/4 cup grated cheese. I did not use cheese this time. When I have, monterey jack is my favorite for this recipe.
Dice onion, fresh herbs, and vegetables. Saute them in oil, in a skillet, for a few minutes, and crumble in the dried herbs. Meanwhile, grease the baking pan. Mix cornmeal, salt, flour, and baking powder in a bowl. Make a well in the center and put yogurt, syrup, and milk in it. Mix them together and then mix with the dry ingredients. Turn off heat under skillet. Turn on toaster-oven (it pre-heats quickly) to 450F. Pour batter into baking pan and spread it to cover the bottom. Sprinkle vegetable mixture and beans evenly over the batter. Sprinkle optional cheese evenly on top. Bake 10 minutes. Check to see if you can lift the edge of the crust easily with a spatula. If not, keep baking and checking every few minutes until it’s done–typically 15-20 minutes. Post a comment or email me if you have a great name for this recipe! Whatever it’s called, this recipe works for me! Visit the Hearth & Soul Blog Hop and My Meatless Mondays and the bean recipe linkup at Mums Make Lists for more recipes! Visit Fabulously Frugal Thursday for more tips on making the most of what you’ve got!