2 tbsp. butter
1/2 c. chopped onion
1/3 c. chopped green pepper
1 can (19 oz.) kidney beans, rinsed and drained
1 can (8 oz.) tomato sauce
2 tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 c. cornmeal
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 egg, beaten
1/3 c. milk
2 tbsp. melted butter
1 pkg. (10 oz.) frozen corn, thawed
1/2 c. grated Cheddar cheese

Melt butter over medium heat and saute onions and green pepper for 10 minutes. Remove from heat and add beans, tomato sauce, chili powder, oregano and cumin. Set aside.

Combine in bowl cornmeal, sugar, salt and pepper. Stir in egg, milk, butter and corn. Press mixture into greased 9 inch pie plate. Spoon bean mixture into pie crust.

Bake 350 degrees 20 minutes. Remove from oven and sprinkle with cheese and bake an additional 5 minutes. Let stand 5 minutes before cutting.