Slow Cooker Tamale Pie

From Stephanie O’Dea, “Make It Fast, Cook It Slow” (Hyperion 2009).
For a gluten-free version, substitute a gluten-free baking mix for the flour and baking powder.

Cooking spray
15 ounce can black beans, drained and rinsed
15 ounce can fire-roasted diced tomatoes
15 ounce can corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese

Cornbread topping:
3/4 cup cornmeal
1 1/4 cups flour
1 teaspoon baking powder
1 cup milk
1/4 cup sugar
1 large egg

Spray the inside of a 4-quart slow cooker with cooking spray.
Pour in the filling ingredients – the beans, tomatoes, corn,
spices, onion and cheese – and stir well, taking care to evenly distribute the spices.

In a separate bowl, mix the cornbread topping. Pour the batter evenly over the filling,
spreading it with a spatula. Cover and cook on low for 4-7 hours, or on high for 2-4 hours.

Yield: 6 servings