There’s no crust on this savory pie, which is really more of a casserole.
Shuck 4 ears of corn then cut the kernels off. Trim green beans and cut into small pieces to make 2 C.
Peel 1 onion and chop to make 1/2 C. Trim 2 gypsy peppers and remove the seeds, then chop.
Saute the onion and pepper in 3 T. butter with salt and pepper until soft. If you want it spicy, add 1 seeded, minced jalapeno or 1/2 t. cayenne pepper.
Beat 1 egg then mix with 1 C. water and 1/2 C. fine cornmeal (not polenta).
Add 2 C. whole milk to the sauteing vegetables, bring to a boil, then add the egg/cornmeal mixture. Low the heat and cook for 4 minutes, stirring to prevent clumping or burning.
Add the corn and green beans and continue cooking for 5 minutes.
Pour the mixture into a buttered 9×13 pyrex or other casserole dish. Add 1/2 C. grated sharp cheddar cheese and stir well to combine. Top with another 1/2 C. grated cheese.
Bake at 350 for 30-40 minutes, until top is browned and the edges are bubbly.