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1 md Onion -- finely chopped

1 md Yellow, red or green bell

-pepper -- seeded and finely -chopped 2 Garlic cloves -- minced

1 cn Unsweetend tomato sauce

1 cn Pinto beans -- rinsed and -drained (16 oz) 1 Ear corn -- kernels cut off

-cob, OR 3/4 c Frozen corn -- thawed

1 t Chili powder

1 t Ground cumin

pn Cayenne pepper 3 c -- water

1 c Yellow stone-ground cornmeal

1 tb Freshly squeezed lemon juice

1 t Dijon mustard

1/2 ts Fine sea salt

6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an

8 x 8 glass baking dish. Preheat the oven to

350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened,

4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNE's recipe files