Peruvian Corn Pie
Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine. My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana. While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats! While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo. The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat! From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.
1 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 tsp cayenne powder
2 cloves garlic, minced
1 red onion, diced
1 green pepper, diced
1/4 cup black olives, diced and pitted
1 jalapeno, minced
1 beefsteak tomato, diced
2 tomatillos, diced
2 cups pinto beans, presoaked
1 cup black beans, presoaked
1/2 cup fresh corn off the cob
2 cups of your favorite cornbread recipe
- Heat the oil over medium heat in a deep saute dish and add the spices. Cook for 1 minute, stirring frequently to prevent sticking and then add the garlic and onion. Cook for an additional 7 minutes, allowing the garlic to brown and the onion to turn golden.
- Add the peppers, tomatoes, olives and tomatillos and continue cooking for another 7-10 minutes, stirring occasionally, then add the corn and beans, cover, and cook for 5 minutes.
- Preheat oven to 425 and lightly grease a 9x9 baking dish
- Prepare 2 cups of your favorite cornbread recipe, pouring half in to the bottom of the baking dish. Gently pour the cooked vegetables on top, and then finish with the remaining cornbread batter.
- Bake for 35 minutes, or until top is golden. Allow to cool for 5 minutes then Serve and Enjoy!
The best part about this dish is that it changes every time I make it, primarily based on what’s in season. It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe. While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!