3 tablespoons olive oil, divided
1 med sweet onion, chopped
1 large clove of garlic, minced
½ teaspoon paprika (or more to taste) 1/2 teaspoon chile powder
1 1/4 teaspoon sea salt, divided
1 tablespoon plus1 teaspoon sugar, divided
2 teaspoons rice vinegar
1 8-ounce can tomato sauce
1 15-ounce can Pinto beans 1 15-ounce can Black Beans
2 15-ounce cans corn
1/3 cup flour
2/3 cup cornmeal
1 teaspoon baking powder
1 tablespoon sugar
½ cup rice milk, or other of your choosing
1 tablespoon ground flaxseed mixed with 3 tablespoons water
1 cup Daiya cheddar shreads
- Heat the oven to 400ºF. In a 10- or 12-inch heavy oven-proof pan, heat 1 tablespoon of the oil over medium-low heat and sauté the onions until they are translucent and browning around the edges — maybe 7 or 8 minutes.
- Add the garlic and sauté for another minute, then add both cans of beans, raising the heat to medium, and cook, stirring occasionally for 5-6 mins.
- Stir in the chile powder and paprika, ¾ teaspoon of the salt, 1 teaspoon of the sugar, the vinegar, the tomato sauce and the corn, and simmer all of it together for 4-5 mins. Taste it for seasoning–it should be tangy and savory and delicious.
- Now whisk together the flour, cornmeal, baking powder, remaining ½ teaspoon of salt and remaining tablespoon of sugar in one bowl, and whisk together the flaxseed/water mixture, rice milk, and remaining 2 tablespoons of oil in another.
- Pour the liquids into the dries and combine fairly well with rubber spatula before stirring in half the cheese and pouring the mixture over the filling in the pan.
- Top with the remaining cheese and bake 15-20 minutes. When the cornbread is nicely browned and cooked-looking, it’s done.