3 tbsp vegetable oil
2 cups onions, chopped
2 – 3 cloves garlic, minced
1 tsp salt
1 fresh green chile*, minced or 2 tsp minced chipotles in adobo sauce
2 tsp ground cumin
2 cups water
1 cup green beans, de-stemmed and diced
2 cups potatoes, in ¾-inch cubes
2 – 3 cups sweet potatoes, carrots, or butternut squash, in ¾-in cubes
1 tbsp lemon or lemon juice
1 cup cheddar cheese, grated
1 cup cornmeal
2 tbsp white flour
1½ tsp baking powder
½ tsp baking soda
½ cup corn (fresh, canned, or frozen)
½ cup red bell pepper, diced
2 tbsp fresh cilantro, minced
½ cup buttermilk
Heat 1 tbsp oil and sauté onions, garlic, ½ tsp salt, and chile about 10 minutes, stirring frequently, until the onions begin to brown.
Preheat oven to 350°F.
Add cumin, water, green beans, potatoes, and sweet potatoes and bring to a boil.
Reduce heat and let simmer about 20 minutes, until tender.
Stir in lime juice and pour into lightly-oiled baking dish.
While the potatoes are cooking, combine cornmeal, flour, baking powder and soda, remaining ½ tsp salt, corn,
bell peppers, and cilantro in one bowl, and whisking the eggs, buttermilk, and remaining 2 tbsp oil together in the other.
Combine the wet into the dry, folding until just mixed.
Sprinkle cheddar cheese on top of the vegetable mixture in the baking dish, then spread the egg/cornmeal mixture evenly on top.
Bake 30 minutes, until a knife or toothpick inserted into the cornmeal topping comes out clean.