Mexican Beef and Cornbread Pie
| Yield: | 6 Servings |
| Categories: | Meat |
| 1 | lb | Very lean ground sirloin |
| 1 | lg | Onion; chopped |
| 2 | lg | Tomatoes; chopped |
| 1 | pk | (10-oz) frozen whole kernel corn |
| 1 | lg | Green bell pepper; chopped |
| 1 | ts | Cumin powder |
| 1 | ts | Chili powder; or to taste |
| 1/2 | ts | Salt (optional) |
| 1 | tb | Worcestershire sauce |
| 1 | c | Homemade beef stock (see recipe "Beef Stock #2" in this cookbook) |
| CORNBREAD MIXTURE | ||
| 1 1/2 | c | Yellow cornmeal |
| 1/4 | c | All-purpose flour |
| 1 | ts | Sugar (optional) |
| 1/4 | ts | Salt (optional) |
| 2 | ts | Baking powder |
| 3 | lg | Egg whites; lightly beaten |
| 1/2 | c | Skim milk |
| 1 | tb | Olive or canola oil |
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