“Survival,” 19” x 15.25 “, archival pigment print, 2012

Cornell, Deborah

Blue Corn Casserole

Fresh cilantro
2 cups cooked pinto beans
2 cups tomato sauce
2 cups grated sharp cheese
1 egg, beaten
1/4 cup chopped fresh roasted chilies or 1-2 small cans hot
or mild chopped chilies
1 clove garlic, chopped
1 cup chopped onion
1 ½ cups blue corn meal
1 teaspoon baking powder
1 teaspoon ground chilis (use pure chiles)
1 ½ teaspoons cumin
¼ cup olive oil
1 cup water or as needed
Preheat oven to 350 degrees
Oil a large casserole or baking dish
Sauté onion and garlic till transparent
Chop cilantro
Beat the egg and mix with the cup of water
In one bowl, mix onion/garlic, beaten egg & water, chilis, and cilantro.
In another bowl, mix blue corn meal, baking powder, cumin,
and ground chili. Add olive oil and mix to a fine meal with a fork.
Add the contents of the first bowl and mix till a dry, soft paste
forms. If too wet, add corn meal. If too dry, add water.
Layer in the baking dish:
½ corn meal mixture
½ each of beans, cheese, tomato sauce
Bake for 30-45 minutes till corn meal is set.