The Crust:
blend 1 cup cornmeal and 1 cup flour, blend in a beaten egg; 1/2 cup water and ¼ cup olive oil, stir it up, then mold into a 9 inch pie plate. Make the crust thin or thick depending upon how you like it.
The Filling:
Take one can of shell beans (preferably Stewarts Maine grown) and heat in skillet with a chopped onion, add 1 cup salsa; cook briefly just until the onion is translucent.
Pour the bean/salsa mix in the cornmeal crust pie plate cover with shredded cheddar cheese bake at 350 deg. For 45 minutes. Serve hot with a dollop of sour cream.
Submitted by Michael Grondin, Bangor, ME
