Mexicali Bean Bake - cooking recipe

Ingredients

1/2 c. chopped onion
1 clove garlic, minced
2 Tbsp. cooking oil
1 Tbsp. flour
2 (16 oz.) cans Ranch Style beans, drained
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can mild green chilies, drained, seeded and chopped
several dashes of hot pepper sauce
2/3 c. cornmeal
3/4 tsp. salt
1/4 tsp. baking soda
1 beaten egg
1/2 c. milk
1/4 c. cooking oil
1 (12 oz.) can whole kernel corn, drained
1 c. shredded cheese

Preparation

In large saucepan, cook onion and garlic in 2 tablespoons oil until tender.
Blend in flour; stir in beans, tomatoes, chilies and pepper sauce.
Cook and stir until bubbly.
Remove from heat. In bowl, combine cornmeal, salt and soda.
Stir together egg, milk and the 1/4 cup oil.
Add to dry ingredients along with corn.
Mix well (mixture will be thin).
Pour about 2/3 of the cornmeal mixture into a greased 2-quart casserole or a 9 x 13-inch pan. Top with cheese; spoon bean mixture over all.
Spoon remaining cornmeal mixture around edge.
Bake at 350\u00b0 for 35 minutes or until cornbread is done.
Serves 6.