Chili cornbread (Millet) pie
i used to make this all the time and came across it again--it's normally from zonya's health bites here: http://www.zonya.com/pdf/recipes/Chi...nbread_Pie.pdf
I did subs and it worked great a great quick dinner to throw together..it's pretty forgiving--take out the corn and tomatoes and add other veggies--
Chili millet cornbread pie
Preheat oven to 375°.
2 cans (15 oz each) chili beans (i used a red and a kidney--sometimes I do red and black)
1 can (16 oz) corn, no salt added (I used 2 c forzen organic corn)
1/2 med onion, chopped (opt)
1/4 cup cilantro, chopped (opt)
1 tsp Zippy Zonya Mexi Mix (I guessed-put 1/2 tsp chili powder and 1/2 tsp cayenne) I'll probably put 3/4 chili powder and 1/4 cayenne next time it was a tad hot)
1 can (15 oz) diced tomatoes with chilies (i use fresh tomatoes chopped and 1/2 a jalapeno)
1/2 tsp salt*
1 cup Millet (just grind it fresh in my blentec)
1 cup flour(1/2 sorghum ½ br rice flour)
1 T baking powder
1 T sugar (agave or honey or another)
1/2 tsp salt*
1 cup rice milk
2 T oil (coconut, palm oil, Unrefined canola oil)
Combine in an 9" x 13" baking dish.
Combine in a medium bowl using a fork to be sure baking powder is evenly distributed.
Add to dry ingredients and stir just until blended.
Spoon 9 even spoonfuls of the batter in a 3 x 3 pattern onto the bean mixture.
Place in oven to bake. Set timer for 30 minutes.!
we love to serve this with lots of raw veggies- carrots, brocolli, and celery (though DD can't have carrots or brocolli