Tamale Pie

It is about to snow, the bell pepper has been harvested and turned into a green snow deflector for the other viable plants, jalapenos harvested, poblanos harvested, and an attempt at baking tamale pie is at hand.I've never made this before, so we'll see how it goes.
The recipe is not exact as i just threw together what i had in the garden, but this is an approximation of such.

• 2 roma tomatoes, chopped with liquid set aside for corn meal misture
• several bell peppers, about a cup
• 2 jalapenos, one with seeds removed
• about 1 or 2 poblanos (mine are sillysmall)
• cumin
• salt
• pepper
• garlic, 3 cloves chopped
• cilantro to taste
• one onion chopped
• some cheese
• one egg
• 1 can black beans, drained
  

crust:

• 2/3 cup corn meal
• teaspoon salt
• one smaaaal habanero finely diced
• 2 cups cold water
• drizzle honey
• forgot to add the 1 tablespoon olive oil, woops!

Saute the filling stuff until soft, add can of beans, set aside and later add some cheese, mix in. I added an egg for extra protein.
Meanwhile put the water and cornmeal mixture in a pot and heat over medium until thick, stirring like crazy. Took about 10 minutes total. You are supposed to add some butter, i was going to use olive oil but forgot - so we'll see. Added some honey instead of sugar. Mix mix mix until the mixture is thick. Not sure if i got it thick "enough" but it seemed good and pastey.
Line a greased pan with half the cornmeal, add the filling, add more cornmeal. About 5 minutes pre eating time add some cheese to the top if you want.
375 degrees, 45 minutes.

Was pretty tasty, texture a but "mushy" might just make cornbread to go along with the sauteed "filling" next time. Also not nearly as spicy as i thought it would be.
Served with Coleslaw.