1/2 Cup Onions — diced
1/3 Cup Green peppers — diced
8 Ounces Ground turkey
8 Ounces Canned black beans — drained
8 Ounces Tomato sauce
1 Package Taco seasoning mix
1 Cup Cornmeal
2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Egg — beaten
1/3 Cup Milk
2 Tablespoons Vegetable oil
1 Cup Canned corn — drained
4 Ounces Grated cheddar cheese
Preheat oven to 350. Spray a 9″ pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Saute onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside. In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal “crust”. Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving. This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe of course calls for Chedarella rather than any old grated cheddar cheese