2 c. self-rising buttermilk cornmeal mix
1/2 c. vegetable shortening
4 tbsp. ice cold water
2 med. size onions, chopped
1/2 green pepper, chopped
1 can Vegaburger
1 (16 oz.) can chili beans, undrained
1 (12 oz.) can Mexican corn, drained
3/4 c. salsa or picante sauce
1/2 tsp. cumin
3/4 c. each grated sharp Cheddar cheese & Monterey Jack cheese
1 egg white
3 tbsp. milk
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Sour cream

Preheat oven to 350 degrees. Measure cornmeal into bowl and cut in shortening until like coarse crumbs. Sprinkle water a tablespoon at a time over the mixture. Gently tossing with fork until all is moistened. Press pastry over bottom and up sides of 11 x 7 inch baking dish, set aside. Saute, onions, green pepper in a small amount of oil.