1 tsp. oil
1/2 cup onion, chopped
1/3 cup green bell pepper, chopped
1 16 oz. can black beans, including liquid
1 8 oz. can tomato sauce
1 cup canned corn
1 pkg. taco seasoning mix
1 1/4 cup cornmeal, divided use
1 cup shredded Cheddar cheese, divided use
1 1/4 cups milk
2 large eggs, beaten
salt and pepper to taste

Preheat oven to 350.

Heat oil in a medium no-stick saucepan over medium low heat. Add onions and bell peppers and cook until vegetables are softened.

Add undrained beans, tomato sauce, corn, taco seasoning, 1/2 cup of cornmeal and 1/2 cup of cheese. Cook over low heat, stirring often until thickened and cornmeal is cooked, approximately 15 minutes. When done, pour into a glass pie plate.

Meanwhile, cook the milk with the remaining cornmeal in a small saucepan, and season to taste with salt and pepper. Cook over low heat, stirring constantly just until all of the milk is absorbed. Remove from heat. Slowly add the beaten eggs and then stir in the remaining 1/2 cup cheese. Pour over the mixture in the pie plate and bake for about 40 minutes or until top is golden brown.

Let cool slightly before slicing and serving.