Tex-mex skillet supper corn bread Recipe

Home -> [Bakery, Casseroles, Cereals, Corn, North American, Pastry, Skillet & Wok, Tex-mex, Vegetables] -> [Tex-mex skillet supper corn bread Recipe]

Tex-mex skillet supper corn bread

Artist:	_	Yield:	4
Categories:	Bakery, Casseroles, Cereals, Corn, North American, Pastry, Skillet & Wok, Tex-mex, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		BEAN FILLING
2	tbsp	Canola or olive oil
2	tsp	Ground cumin
1		Onion, finely diced
1/2		Green pepper, finely diced
1/2		Red bell pepper, finely diced
2		(1-3) Hot red or green
		Peppers, finely diced
1		15 oz. can diced tomatoes
		With juice
1		15 oz can black beans
		Rinsed and drained
2	tbsp	Chopped fresh cilantro
		(optional)
		Salt and pepper to taste
		CORN BREAD TOPPING
1	cup	Yellow cornmeal
3/4	cup	All-purpose flour
2	tbsp	Sugar
2	tsp	Baking powder
1	tsp	Salt
1	cup	Skim or low-fat milk
2		Egg whites
2	tbsp	Canola or vegetable oil

Procedures:

1	Preheat oven to 425°F.
2	Prepare bean filling: heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat.
3	Stir in cumin.
4	Add onion, bell peppers and hot peppers and saute until onion is translucent, about 3-5 minutes.
5	Then add tomatoes and juice, black beans and cilantro, if using.
6	Cook for 1 minute more.
7	Remove from heat.
8	Season with salt and pepper.
9	Prepare corn-bread topping: in a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt.
10	Mix well.
11	Place milk in a large glass measuring cup.
12	Add egg whites and oil to milk and mix well.
13	Pour into flour mixture and stir just until moistened.
14	Batter will be lumpy.
15	Spread batter as evenly as possible over beans in skillet.
16	Bake for about 20-25 minutes, or until top is golden and firm.
17	Let stand for about 5 minutes before serving the pie server or spoon.