2 cn Black beans/kidney beans

2 c Chopped onions

1 1/2 c Chopped tomatoes

{canned tomatoes work, just Drain them} 1/4 c Salsa {I use hot}

1 lg Green pepper

1 c Frozen corn kernels

1 t Cumin

2 t Chili

1 t Or more mixed herbs {i

Cheated & used Mrs. Dash} 1/2 t Salt

----------------------------------TOPPING---------------------------------- 3/4 c Flour

3/4 c Cornmeal

3/4 c Skim milk

2 t Baking powder

1 ds Salt

2 t Sugar

1 ds Chili pepper

1 Egg white

1/2 c Corn kernels

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 - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side. Posted by Janet Hatch to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.