2 tbsp olive oil

1 medium onion (diced)

1 red bell pepper (diced)

1 cup corn kernels (thawed if frozen)

15 oz. black beans (rinsed and drained)

15 oz red kidney bean (rinsed and drained)

15 oz diced tomatoes (drained)

1 jar Clean Plate Pantry Calabaza Sauce

Salt and pepper to taste

1 1/2 cups cornmeal

1 cup all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1 tsp salt

2 eggs

1 cup milk

6 tbsp unsalted butter (melted)

1 cup shredded cheddar

Fresh chopped cilantro, if desired


Preheat oven to 375ºF. In a large oven-safe skillet heat oil at medium-high heat. Once oil shimmers, add onions, pepper, and salt and pepper to taste. Sauté until the vegetables begin to soften, stirring occasionally. Add corn and cook an additional 2 mins (or until cooked through). Add rinsed and drained beans, tomatoes, and 1 jar Calabaza sauce. Stir to combine and take off heat. Add additional salt and pepper if desired.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together eggs, milk, and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together gently. Fold in the cheese until incorporated. Do not over-mix.

Spoon the cornbread mixture on top of the vegetable and bean mixture and smooth out the top with a spatula. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center of the cornbread topping comes out clean. Allow the pie to rest for 10 minutes before serving. Garnish with chopped cilantro, if desired.