Mexican Cornbread & Beans Casserole

If you can, imagine a delicious two-layer casserole similar to a cobbler - with spicy, cheesy beans and vegetables on the bottom and a crusty cornbread baked on top.  I got this one straight out of Mollie Katzen's "Enchanted Broccoli Forest" cookbook.  It made a very full 9x13 and fed my little family for 4 meals (not sure they shared my excitement about that on meal #4).  You could easily omit the cheese for a vegan version and wouldn't miss a thing.

2 Tab. olive oil

3 c. minced onion

1 tsp. salt (possibly more)

10 large cloves garlic, minced

2 tsp. ground cumin

1 Tab. dried basil

1 tsp. dried oregano

1 Tab. chile powder

4 medium zucchini, cut into 1/2 inch chunks

2 medium bell peppers, chopped or sliced

6 c. cooked beans (or 3-15oz. cans, drained & rinsed) (I used canned black, kidney & pinto, but any will do.)

black pepper

cayenne to taste

1 c. grated cheese (optional)

1 batch cornbread batter (recipe follows)

salsa (optional)

Preheat oven to 350*.  Spray 9x13 pan with cooking spray.

Heat olive oil in a large, deep skillet.  Add the onion and half of the salt.  Saute 8-10 min. over medium - until onion softens.  Add half the garlic plus cumin, basil, oregano, chile powder, zucchini, bell peppers and remaining salt.  Stir, cover, cook over medium heat 5 min. longer.

Remove from heat and stir in remaining garlic and beans.   Season to taste with black pepper and cayenne.  Stir in cheese, if desired.  Transfer to prepared pan and spread it out.  Add cornbread batter, distributing as evenly as possible over the top.

Bake 40-45 min. or until top is very firm and toothpick inserted all the way through cornbread layer comes out clean.  Serve hot with salsa, if desired.

Cornbread Batter:

1 c. flour (I used whole wheat.)

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 c. yellow cornmeal

1 c. buttermilk or yogurt

1 egg

2 Tab. olive oil or melted butter

Sift together flour, salt, baking powder, and baking soda in medium bowl.  Stir in cornmeal and make a well in the center.  In separate bowl, beat together buttermilk or yogurt, egg and oil or butter.  Pour this wet mixture into the dry ingredients and stir just enough to thoroughly blend.