Instructions: Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready.

(Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white) Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - dont over mix.

Fold in the corn kernels, and spread batter over bean mixture and bake at 375for 25 minutes.

I serve this with plain yogurt (reduced fat, cant get fat free around my neck of the woods) & extra salsa on the side.

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