Chicken Tamale Pie

1 1/2 cups yellow cornmeal
4 cups water
1 Tbs. vegetable oil
1/2 tsp. salt
1/2 tsp pepper
1 onion, finely chopped
1 1/2 lbs. ground turkey breast
2 cups frozen corn kernals, thawed
1 can (14 1/2 oz.) dized tomatoes
1 can (7 oz.) diced green chile peppers
2 Tbs. chili powder
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. dried oregano
1 cup (4 oz.) shredded reduced-fat sharp Cheddar cheese

To make the crust:
In a large saucepan, combine the cornmeal with 1 cup of the water. Bring the remaining 3 cups of the water to a boil in another saucepan. Add the boiling water to the cornmeal and mix well. Add the oil, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook for 20 minutes, stirring frequently. Set aside.
To make filling:
Coat a large nonstick skillet with nonstick spray. Add onion. Cover and cook over low heat for 8 to 10 minutes, until translucent. Add the turkey. Increase heat to medium and cook, stirring frequently, for 8 to 10 minutes or until no longer pink. Stir in the corn, tomatoes (with juice), peppers (with juice), chili powder, garlic, cumin and oregano. simmer for 15 minutes to blend the flavors.
Preheat oven to 400 degrees. Coat a 13″ x 9″ baking dish with nonstick spray. Set aside.
Spread half of the cooked cornmeal mixture on the bottom and up the sides of the prepared dish. Spoon the filling evenly over the cornmeal crust. Spread the remaining cornmeal mixture over the top. sprinkle with the cheese.
Bake for 30 minutes, or until bubbly and the top is golden brown. Remove from oven and allow to stand for at least 10 minutes before cutting.