Tamale Casserole
INGREDIENTS
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1 tbsp (15 mL) vegetable oil
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1 medium onion, chopped
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2 cloves garlic, squished
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2 19 oz (540 mL) cans kidney or pinto beans, drained and rinsed
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2 tbsp (30 mL) Mexican chili powder
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½ tsp (2 mL) oregano
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½ tsp (2 mL) salt
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28 oz (796 mL) can diced tomatoes
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1½ cups (375 mL) frozen (or fresh) corn kernels
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1 cup (250 mL) flour
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¾ cup (175 mL) cornmeal
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2 tbsp (30 mL) sugar
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1 tbsp (15 mL) baking powder
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1 cup (250 mL) milk
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1 egg
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2 tbsp (30 mL) vegetable oil
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1 cup (250 mL) cheddar cheese, shredded
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