2 tbsp. butter
1/2 c. chopped onion
1/3 c. chopped bell pepper
1 can (19 oz.) kidney beans, rinsed & drained
1 can (8 oz.) tomato sauce
2 tsp. 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 in skillet. Saute onions and peppers until tender. Remove from heat, stir in beans, tomato sauce and spices. Set aside.

Combine cornmeal, sugar, salt and pepper. Stir in egg, milk and butter. Stir in corn. Press mixture into 9 inch greased pie plate. Spoon bean mixture into pie crust. Bake 20 minutes at 350 degrees. Remove from oven and sprinkle with cheese. Bake 5 minutes more. Let stand 5 minutes.