Cornbread Pie

Filling

• 1 oz corn starch
• 1 oz water
• 16 oz yellow onions quartered
• 2 garlic cloves
• ¼ bunch cilantro leaves and tender stems
• 20 oz mixed bell peppers cut into pieces
• 14 ½ oz canned diced tomatoes drained
• 1 oz extra virgin olive oil
• 14 ½ oz canned sweet corn rinsed and drained
• 14 ½ oz canned black beans rinsed and drained
• 1 tsp salt to taste
• ¼ tsp ground black pepper to taste
• ¼ tsp ground cayenne pepper to taste

Cornbread Topping

• 5 oz cheddar cheese cubed
• 9 oz yellow cornmeal
• 2 tbsp all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 6 oz whole milk
• 2 large eggs
• 2 tbsp vegetable oil
• ½ tsp salt to taste