Chili Corn Pie

Healthy School Meals

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Susan Campbell

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Makes 48 servings

2 #10 cans vegetarian chili beans, with their juice
3 cups textured vegetable protein (optional)
3 cups water
6 cups frozen corn

6 cups corn meal
2 tablespoons baking soda
1-1/2 teaspoons salt
9 cups lowfat milk (soy, rice, or dairy)
1/2 cup vinegar
1/2 cup oil

Combine chili beans, textured vegetable protein, water, and corn in a steam tray. Place in a 400°F oven until hot, about 30 minutes.
 
In a bowl, combine corn meal, baking soda, and salt. Stir in milk, vinegar, and oil. Pour over the hot bean mixture. Bake until the bread is set and golden brown, about 30 minutes.

Nutrition information per serving:
234 calories (14% from fat)
9 g protein;
41 g carbohydrate
4 g fat
329 mg sodium
28 mg calcium

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