Tex-mex Skillet Supper Corn Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: TEX-MEX SKILLET SUPPER CORN BREAD
Categories: Casseroles
Yield: 4 servings

-----------------------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

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 saute 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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