Cornbread Pie

Filling

• 1 oz corn starch
• 1 oz water
• 16 oz yellow onions, quartered
• 2 garlic cloves
• ¼ bunch cilantro, leaves and tender stems
• 20 oz mixed bell peppers, cut into pieces
• 14 ½ oz canned diced tomatoes, drained
• 1 oz extra virgin olive oil
• 14 ½ oz canned sweet corn, rinsed and drained
• 14 ½ oz canned black beans, rinsed and drained
• 1 tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• ¼ tsp ground cayenne pepper, to taste

Cornbread Topping

• 5 oz cheddar cheese, cubed
• 9 oz yellow cornmeal
• 2 tbsp all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 6 oz whole milk
• 2 large eggs
• 2 tbsp vegetable oil
• ½ tsp salt, to taste