Tamale Pie Makes 12 servings  3 medium onions,  finely chopped
3 garlic cloves,  pressed or minced  1 can (4 ounces) chopped
green peppers, undrained  2 cups frozen corn kernels, thawed  2
tablespoons  chili powder  1/2 teaspoon salt  1/4 teaspoon
ground cumin  3/4 teaspoon dried  thyme, crushed  1 teaspoon
dried basil, crushed  1 teaspoon dried oregano, crushed  1 can
(28 ounces) whole tomatoes, undrained  3 cups buttermilk  1 cup
yellow   2 eggs,   6 ounces sharp  cheddar cheese  (11/2 cups
grated)  Combine the onions and garlic, and cook, covered, over
low heat, until soft. Stir occasionally to prevent scorching.
Add the green peppers, corn and all of the seasonings. Add all
of the juice from the can of tomatoes. Dice the tomatoes and add
them to the mixture. Continue cooking over low heat for 15
minutes.  Combine the buttermilk and cornmeal in a separate pan
and bring to a boil. Reduce the heat to low and continue
cooking, stirring constantly, until thickened. Add the eggs and
mix well.  Combine the veg