Mayan-Inspired Corn Pone

This recipe was inspired by a childhood favorite of mine from Laurel's Kitchen: Tennessee Corn Pone. I wanted to make something that would complement acorn squash with a cranberry stuffing.

Acorn squash and onion from Mhonpaj's Garden CSA.

I also wanted to incorporate the pumpkin puree that was on the Spouse House "Nom Nom Me" list. So I fiddled with the spices, adjusted the cornbread topping, and voila!

Mayan-inspired corn pone. I was overly judicious with the spices - this could have used a lot more oomph in  the flavor department - but it's a gentle introduction to the pumpkin-pinto bean-corn world of Mayan cuisine.

Mayan-Inspired Corn Pone
Serves four hungry adults as a main dish.

4 c pinto beans, cooked
2 c black beans, cooked

2 tsp canola oil
1 small onion, diced
3 cloves of garlic, minced
1 tsp oregano
1/4 tsp allspice
5 cloves, ground
1/4 tsp chili powder
1/4 tsp salt

2 c cornmeal
2 eggs
2 c milk
1/2 c pumpkin puree
1 T baking powder
1/2 tsp salt
1 tsp oregano
1/4 tsp allspice

1. Preheat oven to 375. Lightly grease a 9"x13" baking pan.
2. Heat the oil in a cast iron skillet and sauteed onions until soft. Add garlic and saute one minute more.
3. Add the spices; stir well to coat. Cook another minute or so.
4. Add the beans and enough of the cooking water to nearly submerge them. Let heat through and simmer while you prep the topping.
5. Beat the eggs in a large bowl. Add the milk and pumpkin puree and whisk thoroughly.
6. Sift the dry ingredients into the wet and fold in with quick, light strokes.
7. Pour the beans into the prepared pan. Pour the cornmeal mixture over it evenly.
8. Bake until golden brown, or a toothpick inserted near the middle comes out clean, about 30 minutes.

Just a heads up - some people strongly prefer / only eat this dish with salsa.