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• 1 small onion chopped

• 1 tablespoon butter or margarine

• 1 1/2 cups salsa

• 1 cup canned corn, drained

• 1 1/2 cup chopped cooked chicken

• 3/4 cup cornmeal

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon chili powder

• 1 egg, beaten

• 1/3 cup milk

• 1 tablespoon vegetable oil

• Serves 6

Step 1

Preheat oven to 425'F. Sauté onion in butter in a large skillet over medium heat. Stir in salsa, corn and chicken. Simmer for 10 minutes. Lightly grease a large casserole.

Step 2

Pour chicken mixture into prepared casserole.

Step 3

Combine cornmeal, flour, baking powder, salt and chili powder in a large bowl. Add egg, milk and oil; mix well.

Step 4

Spread cornmeal mixture over the top of chicken. Bake for 20 minutes or until crust is golden brown. Cut pie into wedges.

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Serving Variation:

For a hearty variation, substitute shredded pork or beef for the chicken.