Tex-Mex Skillet Supper Corn Bread

Course : Beans
Serves: 4
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Ingredients:

-----bean filling-----
2 tablespoons canola or olive oil
2 teaspoons ground cumin
1 medium Onion -- finely diced
1/2 medium green pepper -- finely diced
1/2 medium red bell pepper -- finely diced
2 medium hot red or green peppers -- finely diced
15 ounces diced tomatoes with juice
15 ounces black beans rinsed and drained
2 tablespoons chopped fresh cilantro
1 teaspoon salt and pepper to taste
-----corn bread topping-----
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup skim or low-fat milk
2 large egg whites
2 tablespoons canola or vegetable oil
 

Preparation / Directions:

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


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