Tex-Mex Skillet Supper Corn Bread
| Yield: | 4 Servings |
| Categories: | Casseroles |
| BEAN FILLING | ||
| 2 | tb | Canola or olive oil |
| 2 | ts | 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 | tb | Chopped fresh cilantro |
| (optional) | ||
| Salt and pepper to taste | ||
| CORN BREAD TOPPING | ||
| 1 | c | Yellow cornmeal |
| 3/4 | c | All-purpose flour |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Skim or low-fat milk |
| 2 | Egg whites | |
| 2 | tb | Canola or vegetable oil |
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