*  Exported from  MasterCook  *
                                MEXICAN PIE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Water or vegetable oil
    1       md           Onion -- diced
    1                    Green bell pepper -- chopped
    2       c            Frozen corn kernals
    1       sm           Can green chilies, chopped
    1       c            Tomato sauce
    2       tb           Chili powder
                         Salt and pepper -- to taste
    4       c            Cooked kidney beans -- mashed
    1 1/2   c            Cornmeal
      1/2   c            Unbleached all-purpose flour
      1/2   ts           Baking powder
    3       c            Water
   Heat the water or oil in a large pot over medium heat
   and cook the onion for 10 minutes.  Add the green
   pepper, corn, green chilies, tomato sauce, chili
   powder, and salt and pepper and cook for 5 minutes.
   Add the mashed beans and cook 10 minutes more over low
   heat.  Remove from the heat and set aside.
   Preheat the oven to 350 degrees.
   Combine the cornmeal, flour, baking powder, and water
   in a large saucepan and cook over medium heat until
   the mixture thickens, stirring constantly with a wire
   whisk to keep the cornmeal from lumping.  Spread half
   the cornmeal mixture over the bottom of a nonstick
   baking dish.  Spread the bean mixture over the
   cornmeal mixture, and then add the remaining cornmeal
   mixture on top, spreading to cover the beans.  Bake
   for 45 minutes or until the cornbread is golden.
   Preparation time: 45 minutes Baking time: 45 minutes
   * Source: The Compassionate Cook - by Ingrid Newkirk
   and PETA * Typed for you by Karen Mintzias
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