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