1/2 c. chopped onion
1 clove garlic, minced
6 tbsp. cooking oil
1 tbsp. all-purpose flour
2 (15 1/2 oz.) cans red kidney beans, drained
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can mild green chili peppers, drained, seeded & chopped
Several dashes bottled hot pepper sauce
2/3 c. yellow cornmeal
3/4 tsp. salt
1/4 tsp. baking soda
1/2 c. milk
1 egg, beaten
1 (12 oz.) can whole kernel corn with sweet peppers, drained
1 c. shredded American cheese

In large saucepan, cook onion and garlic in 2 tablespoons of oil until onion is tender but not brown; blend in flour. Stir in beans, undrained tomatoes, chili peppers and hot pepper sauce. Cook and stir until slightly thickened and bubbly. Remove from heat and set aside.

In bowl, mix cornmeal, salt and soda. Combine milk, egg and remaining 4 tablespoons oil. Add dry ingredients along with corn; mix well. (Mixture will be thin.) Pour about 2/3 of the cornmeal mixture into a greased 2 quart casserole or a 12 x 7 1/2 x 2 inch baking dish. Sprinkle with cheese; spoon bean mixture over all. Spoon remaining cornmeal mixture around edge of casserole. Bake, uncovered at 350 degrees about 35 minutes, until corn bread topper is done. Makes 8-10 servings.