Tex Mex Skillet Supper Corn Bread

Serving Size : 4
Ingredients

for prepare Tex Mex Skillet Supper Corn Bread

:

Amount	Measure	Ingredient - Preparation Method
bean filling tex mex skillet supper corn bread
2	tablespoons	canola or olive oil
2	teaspoons	ground cumin
1		onion - finely diced
1/2		green pepper - finely diced
1/2		red bell pepper - finely diced
2		hot red or green - (1-3)
peppers finely diced tex mex skillet supper corn bread
1	15 oz. can	diced tomatoes
with juice tex mex skillet supper corn bread
1	15 oz can	black beans
rinsed and drained tex mex skillet supper corn bread
2	tablespoons	chopped fresh cilantro
optional salt and pepper to taste corn bread topping tex mex skillet supper corn bread
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		egg whites
2	tablespoons	canola or vegetable oil

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 sautй 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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