1 cup com kernels (frozen, fresh, or canned) 2

1 cup com kernels (frozen, fresh, or canned) 2 cups cooked beans (e.g., small red, pinto, or pink) 1 tablespoon mild chili powder, or to taste k 2 teaspoon hot chili powder or 1/2 teaspoon hot pepper sauce (Tabasco), or to taste freshly ground black pepper to taste 1/2 teaspoon oregano leaves, crushed, or 1/4 teaspoon ground oregano 1/4 teaspoon ground cumin c ' < 1/4 teaspoon coriander 1/8 teaspoon allspice Crust 1 egg white 1 whole egg 1 tablespoon vegetable oil 1/2 cup buttermilk 3/4 cup yellow com meal, preferably stone-ground 1 tablespoon flour 1 teaspoon baking soda 1/5 teaspoon s^lt, if desired 1/2 cup grated sharp Cheddar .1 4-ounce can jalapeno or green chili peppers, chopped (optional) 1. Brown the beef in a large nonstick skillet or Dutch oven. Drain off the fat. 2. Add the onion and garlic to the beef, and saute the mixture for a few minutes until the onion is soft. 3. Add all the remaining filling ingredients to the beef mixture, stirring to combine them well. Bring the mixture to a boil, reduce the heat, cover the pan, and simmer the mixture for about 45 minutes. Transfer the filling to a 10-inch deep-dish pie plate or shallow casserole of similar size. 4. In a medium bowl, beat together the egg white and whole egg, oil, and buttermilk for 1 minute. Add the corn meal, flour, baking soda, and salt, beating the ingredients until they are well blended. 5. Stir the cheese and chopped peppers, if desired, into the batter, and spoon the batter over the prepared filling. 6. Bake the pie in a preheated 350 degrees oven for about 30 minutes or until the crust is done. . j