Corn and Black Bean Tamale Pie Prep Time: 15 minutes Cook Time: 1 hour Serving Size: 2 tablespoons Ingredients - 2 cups 4 ears of corn, cooked, cut off cob - 1 cup chicken or vegetable stock - 1 cup masa harina - 1 can (16 oz.) canned creamed corn - 1 teaspoon baking powder - 2 tablespoons unsalted butter, melted - 2 cans (15 oz. ea.) black beans, rinsed and drained - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/4 teaspoon garlic powder - pinch cayanne pepper - 1/2 teaspoon oregano - 1/4 cup tomato puree	1

	- 1 can (4 1/2 oz.) diced green chilies - 2 cups cheddar cheese, shredded    Satisfying Mexican dish using fresh corn.   Directions Preheat oven to 350 degrees Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside. Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl. Spread 2/3 of masa corn mixture in bottom of prepared baking dish. Layer bean mixture and then cheese. Top with remaining masa corn mixture. Bake for 1 hour. Serve with Salsa.	2