Rosalie'S Cornmeal Casserole - cooking recipe

Ingredients

3 garlic cloves
1 onion
1 green pepper
1 teaspoon cumin
2 teaspoons chili
2 tablespoons flour
1 (28 ounce) can tomatoes
3 cups cooked kidney beans
salt and pepper
2 beaten eggs
3/4 cup milk
6 tablespoons oil
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 cups corn
2 cups cheddar cheese

Preparation

Saute garlic, onion and green peppers in oil.
Add cumin and chili. Cook for 2 minutues.
Add flour. Cook for 1 minute.
Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
While the tomato mixture is simmering, make the cornbread mixture.
Mix together the eggs, mild and oil.
Add the cornmeal, salt and baking soda. Mix.
Add the corn. Mix.
Grease/spray 9 x 13 pan.
Pour 2/3 cup cornmeal mixture into the bottom of the pan.
Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
Pour tomato mixture on top of cheese.
Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
Bake at 350\u00b0F for 45 minutes.
Let rest for 10 minutes before serving.