Mexicanish Cornbread Casserole

I got the idea for this from another recipe I saw called Turkey Tamale casserole when I was on a quest to find stuff I could make that would last for two dinners for me and Zachary. It's meat free but you could put browned ground beef or turkey into the mix and it would be pretty good.

Filling

1 C rice
1 can black beans
2 cans diced green chiles (Hatch is best if you can find it)
1 can diced chipotle tomatoes (if you can't find these use regular tomatoes and add 1 T chile powder)
2 C shredded Monterey Jack cheese

Topping

3/4 C cornmeal
1/4 C whole wheat flour
1 1/2 t baking powder
1/2 t salt
1 egg
1/2 C milk
2 T oil

Cook the rice. Mix it with the black beans, chiles, tomatoes and cheese. Spread mixture into an 8" square casserole dish.

Mix the dry ingredients together for the cornbread in one bowl and the wet ingredients in another bowl. Add the wet mixture to the dry mixture and stir just until mixed; do not overmix.

Spread the cornbread mixture over the filling evenly.

Bake at 400 degrees for 20 minutes.

Serves 4 as a main dish or about 6 as a side. This is pretty good if I do say so.