This is a recipe I got from a set of vegetarian recipe index cards called Hawaiian Vegetarian Recipes. This is super easy so give it a try for some delicious food.

1 medium onion, chopped
1 clove garlic, minced
4 Tbs olive oil
1 Tbs flour
1 can (16 oz) red kidney beans, drained
1 can (14.5 oz) diced tomatoes
1 can (4oz) mild green chilies, diced
Several dashes of tobasco sauce

2/3 cup yellow corn meal
3/4 tsp salt
1/4 tsp baking soda
1 egg, beaten
1/2 cup milk
1/4 cup olive oil
1 can (12 oz) Mexican-style whole kernel corn, drained
1 cup shredded cheddar cheese

Cook onion and garlic in oil until soft.

Add flour and mix well.

Add beans, tomatoes and chilies.

Stir and cook until bubbly and add a few dashes of tobasco sauce to suit your taste.

Remove from heat. Combine cornmeal, salt, soda, egg, milk, oil and corn.

Pour 2/3 of mixture into a greased 9×13 pan.

Sprinkle with cheese.

Spoon bean mixture over cornmeal.

Spoon remaining cornmeal mixture around edge.

Bake at 350 degrees for 35 minutes ot until cornbread is done.

Serves 6

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