nutritional information

Per Serving:

  • Calories: 504
  • Protein: 22 g
  • Total Fat: 20 g
  • Saturated Fat: 2 g
  • Carbohydrates: 62 g
  • Cholesterol: 74 mg
  • Sodium: 998 mg
  • Fiber: 10 g
  • Sugar: 16 g

Mexicali Pie

Mexicali Pie

Serves 6

To make this a vegan dish, simply replace the Cornbread Topping with the Basic Pie Pastry: Drape it over the filling, and tuck in the sides just before baking.
  • 2 Tbs. canola oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 Anaheim chile, seeded, chopped
  • 2 cups frozen corn kernels, thawed
  • 1 Tbs. all-purpose flour
  • 1 12-oz. pkg. Mexican-style soy crumbles
  • 2 14.5-oz. cans diced tomatoes
Cornbread Topping
  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 ½ Tbs. light brown sugar
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 large eggs, separated
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 3 green onions, finely chopped
  • 1 small jalapeño, seeded, finely chopped

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, and cook, stirring often, 5 to 6 minutes, or until translucent. Add chile, and cook, stirring, 2 minutes. Stir in corn, flour, and soy crumbles, breaking up with wooden spoon. Stir in tomatoes. Bring to a simmer; cook 5 minutes. Add salt to taste. (If seasoning is too mild for you, add 1/2 tsp. or so each of chili powder and cumin.)

2. Transfer mixture to greased 1 1/2-qt. baking dish. Preheat oven to 400°F.

3. To make Cornbread Topping: Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda in large bowl, and mix well; set aside. Whisk egg yolks in separate bowl until pale; whisk in buttermilk and oil. Set aside. Beat egg whites in separate bowl until soft peaks form.

4. Make well in dry ingredients, and pour in buttermilk mixture. Mix just until combined. Add green onions and jalapeño. Fold in egg whites. Pour over vegetable mixture.

5. Bake until topping is cooked through, about 45 minutes. Cool 5 to 10 minutes before serving.

February 2006 p.70

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Awesome meal - and you can make vegan cornbread for the topping - is best!!! Just use egg replacer and vinegar in almond milk - or your fav vegan cornbread recipe!!!

Jana - 2014-03-22 21:28:34

The "crust" really needs to be doubled. This made a ton of filling, but I was left with little "globs" of dough balls for crust. Impossible to spread. Also took about 1hour total. Pretty labor intensive. Good flavor though!

Antoinette - 2010-05-19 20:12:21