Summer-Corn Tamale Pie

• 1 large sweet Vadalia onion
• 1/2 cup olive oil
• 2 large cloves minced garlic
• 2 cups yellow organic cornmeal
• 1 28 oz. can San Marzano diced tomatoes
• 1 15 oz. can rinsed organic black beans
• 2 eggs
• 1 cup whole milk
• 2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm
• 1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
• 1 teaspoon salt
• 2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice
• toppings for individual servings, see instructions

1. Saute onion in olive oil for 3 minutes.
2. Add garlic, continue cooking for 1-2 minutes.
3. Add cornmeal, stir often and cook for 3-5 minutes.
4. Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
5. In a separate bowl, mix together all the remaining ingredients.
6. Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
7. Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!

sweet vadalia onion, olive oil, garlic, yellow organic cornmeal, san, black beans, eggs, milk, corn kernels, santa, salt, your choice, instructions

Taken from food52.com/recipes/28334-summer-corn-tamale-pie (may not work)