• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    20M

    Cook Time

    70M

    Total Time

    70M

    Serves

    6

    Ingredients

    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
    • Paprika, optional
    • 2 cups frozen whole kernel corn
    • 1 can (4 oz each) diced green chilies, drained
    • 1/3 cup chopped bell pepper
    • 1/3 cup chopped onion
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon Gebhardt® Chili Powder
    • 1/4 teaspoon dried oregano leaves
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried cilantro leaves
    • 1/2 cup all-purpose flour
    • 1/4 cup yellow cornmeal
    • 1 tablespoon granulated sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup Egg Beaters® Original
    • 1/2 cup fat free milk
    • 1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed

    Directions

    1. Preheat oven to 350°F. Make filling: Combine tomatoes, beans, corn, chilies, green pepper, onion, cumin, chili powder, oregano, garlic powder and cilantro in large saucepan; cook over medium heat 15 minutes, stirring occasionally. Remove from heat; cover to keep warm. Set aside.
    2. Make crust batter: Combine flour, cornmeal, sugar, baking powder and salt in small bowl. Add Egg Beaters and milk; mix just until blended. Set aside. Spoon filling into 2-quart round baking dish or deep-dish 9-inch pie plate; cover with crust batter. Sprinkle with paprika, if desired.
    3. Bake 40 minutes, or until crust is golden brown. Let stand 10 minutes before serving.