Southwestern veggie bake is refrigerated corn bread twists create an appealing lattice top on this zippy meatless main dish.

Ingredients 

3 medium carrots, sliced

2 celery ribs, chopped

1 small onion, chopped

2 to 3 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 tablespoons butter

3 tablespoons all-purpose flour

1/2 cup milk

1 can (16 ounces) kidney beans, rinsed and

drained

1 can (15 ounces) black beans, rinsed and

drained

1 can (15-1/4 ounces) whole kernel corn,

drained

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 can (4 ounces) chopped green chilies

1 tube (11-1/2 ounces) refrigerated corn bread

twists

Method 

In a large skillet, saute the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.

Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13-in. x 9-in. x 2-in. baking dish. Separate corn bread twists; weave a lattice crust over filling.

Bake, uncovered, at 350° for 20-25 minutes or until corn bread is done. Yield: 8 servings.