---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Tex-mex, Main dish
       Yield: 6 servings
       1 tb Olive oil
       1    Clove garlic, finely chopped
       1 c  Chopped onions
       1 c  Chopped green pepper
       1 lb Canned kidney beans, rinsed
            And drained. This will yield
            10 ounces of beans.
       1 cn (8-oz) salt free tomato
       1 ts Dried oregano
       1 ts Ground cumin
       1 ts Chili powder
     3/4 c  + 2 T yellow cornmeal
       1 ts Baking powder
       2    Egg whites OR Ener-G egg
            Replacer for 2 eggs
     1/2 c  Skim milk or soy milk
       2 tb Olive oil
       1 c  Canned corn
   Preheat oven to 350 degrees. Lightly oil an 8-inch
   square baking pan or spray with a nonstick cooking
   To prepare topping: Heat oil in a large nonstick
   skillet over medium heat. Add garlic, onions, and
   green pepper. Cook 10 minutes, or until onins are
   tender and start to brown. Remove from heat and stir
   in remaining topping ingredients. Set aside.
   To prepare crust: In a small bowl, combine cornmeal
   and baking powder, mixing well. In another bowl,
   combine egg whites or egg replacer (+appropriate
   water), milk (or soy milk), and oil. Beat with a fork
   or wire whisk until blended. Stir into cornmeal,
   mixing just until all ingredients are moistened. Stir
   in corn.
   Spread crust mixture evenly in prepared pan. (Mixture
   will be loose.) Spoon topping evenly over crust.
   Bake, uncovered, 35 minutes.
   Let stand 5 minutes, then cut into squares to serve.
   (From _Lean, Luscious and Meatless_)
                  -=+Dianne in Freeport, Texas+=-
                   “Que la fuerza vaya contigo.”