The cookbook calls this Cornbread-topped Southwestern Potpie. Quite a mouthful. When I was growing up, my parents would make a savory pie with cornmeal as the crust and meat/potatoes/veggies as the filling. This recipe reminded me of that.
2 oz canned green chilies
cooked, drained pinto beans
Place everything in a slow cooker and add just enough water/broth to barely cover the veggies. Cook on low for about 6 hours.
1/2 cup cornmeal
1 t baking powder
1/4 t baking soda
1 T oil
1 T maple syrup
1/4 cup non dairy milk
Mix all the topping ingredients together until a soft dough is formed. Spread over the top of the veggies in the slow cooker. Cover and cook on high for about 1 hour until the corn bread is cooked through.
This was incredibly tasty. The recipe called for it to be cooked for 5 hours and then add the cornbread topping. I was at school for about 8 hours and while the veggies were super duper soft, nothing was ruined. The slow cooker is pretty good like that.