Preparation / Directions:
In a medium skillet, saute the garlic and onions in the canola oil.
Add the corn, green peppers, tomatoes, and spices to the skillet, and cook 5 minutes, stirring occasionally.
Add the olives and pinto beans, and heat gently until the topping is ready to assemble.
Preheat the oven to 350°.
Stir the cornmeal, flour, baking powder, and salt together in a medium mixing bowl.
Make a well in the middle of the dry ingredients, and add the solait, canola oil, and sweetener. Mix the liquid and dry ingredients enough to combine, but don't beat smooth. Place the corn/bean mixture in an oiled 3 quart casserole dish (about 9" diameter). Spoon over the corn bread topping, smooth it out to cover most of the bean filling, and bake for 35 minute
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