I found the recipe for this great, quick and easy dish at a wonderful Israely blog and modified it to a vegetarian Chilly, I'm not so found of cooking meat (though I will eat it out). It was super easy and quick to make so I thought I'd share.Ingredients
1/4 cup of regular flour
1/4 cup of corn grits (sometimes called polenta)
1/2 tea spoon of baking soda
1/2 tea spoon of salt
1 cup of yogurt
2 cups of sprouted beans (if you don't sprout beans this can work with canned beans, which I personally don't like, or dry lentils or dry munge beans)
A spoon of flour
A small can of tomato paste
2 chillies (I used jalapeno but any type is good)
* I used carrots cause that's what I had, this can also work with potato, mushrooms, corn, peppers or any combination of those.
How to make it:
In a small bowl mix all the dry ingredients for the corn bread (2 type of flour, baking soda and salt) then ad the egg and yogurt mix as little as possible till the mixture is unified. Then put in the fridge.
Chop the onions and chillies and other vegetable and fry in a pan. The pan later on will have to go into the oven, so don't use one with a plastic handle. mix and add the beans, then add the tomato paste mixed with about half a cup of water. mix again by now you'll have a pan full of red stuff.
Mix a table spoon of flour with a cup of water and add to the frying pan. mix for about 5 minutes, the mixture will thicken and look really yummy, add a pinch of cumin and, if you like spicy, some chilly flakes. turn off the stove and then, with a spoon, put dollops of the corn bread mixture on top. I fitted 6 of them in there.
Put the pan in the over for 15 set on about 300F then under the grill for another 5 minute (just so the corn bread will get a nice toasty color).
That's it really, the whole thing, including cooking took about 30 minutes to make, it made a huge lunch with leftovers for me and Ned.