Mexicali Pie

Mexicali Pie

Ready in 1 hour

To make this a vegan dish, simply replace the Cornbread Topping with a pastry topping (like you would use for pot pie). Drape it over the filling, and tuck in the sides just before baking.

"To clarify, I kept the cornbread topping but made it vegan with soy buttermilk (soy milk + lemon juice) and egg replacer. Also subbed out the non-vegan Boca...DELISH!!!"

- JessieEK

Top-ranked recipe named "Mexicali Pie"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 FILLING
2 tablespoons canola oil
1 medium onion; chopped (about 1 cup)
1 medium Anaheim chile; seeded, chopped
2 cups frozen corn kernels; thawed
1 tablespoons all-purpose flour
1 12-oz package Boca meatless ground burger
2 14.5-oz cans diced tomatoes
1 CORNBREAD TOPPING
1 cup yellow cornmeal
0.75 cup all-purpose flour
1.5 tablespoons light brown sugar
1.25 teaspoons baking powder
0.5 teaspoon Salt
0.5 teaspoon baking soda
2 large Eggs; separated
1 cup buttermilk
0.25 cup canola oil
3 green onions; finely chopped
1 small jalapeno; seeded, finely chopped

Original recipe makes 6

Servings  

Preparation

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 400F.

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 jalape?o. 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.

Nutritional Information

Per SERVING: Calories: 504, Protein: 22g, Total fat: 20g, Carbs: 62g, Cholesterol: 74mg, Sodium: 998mg, Fiber: 10g, Sugars: 16g

Vegetarian Times, February 2006 p.70

Notes

Definitely a keeper! Takes a little time to assemble (about 30-45 minutes), and then has to bake for 45 minutes, but it's easy to make, and worth the effort. The original recipe called for Mexican seasoned soy crumbles, which our store didn't have, so we used Boca crumbles. If using Boca crumbles, you will need to add some Mexican seasonings. We used about a teaspoon each of cumin, garlic powder, onion powder, and oregano. Makes 6 generous servings.

Credits

Added on Award Medal

photo by lizmari lizmari

Ready to go into the oven photo by lizmari lizmari

Just out of the oven - it needs to cool for about 10 minutes before serving photo by lizmari lizmari

the vegan version - DELISH!! photo by JessieEK JessieEK

Bubbly goodness. photo by JessieEK JessieEK

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Calories Per Serving: 528 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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To clarify, I kept the cornbread topping but made it vegan with soy buttermilk (soy milk + lemon juice) and egg replacer. Also subbed out the non-vegan Boca...DELISH!!!
JessieEK 2 years ago
Definitely a keeper! Takes a little time to assemble (about 30-45 minutes), and then has to bake for 45 minutes, but it's easy to make, and worth the effort. The original recipe called for Mexican seasoned soy crumbles, which our store didn't have, so we used Boca crumbles. If using Boca crumbles, you will need to add some Mexican seasonings. We used about a teaspoon each of cumin, garlic powder, onion powder, and oregano. Makes 6 generous servings. [I posted this recipe.]
lizmari 5 years ago
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