Tex-mex skillet supper corn bread
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Tex-mex skillet supper corn bread
  Tex-mex    Skillet    Corn    Bread  
Last updated 6/12/2012 1:26:25 AM. Recipe ID 60825. Report a problem with this recipe.
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      Title: Tex-mex skillet supper corn bread
 Categories: Casseroles
      Yield: 4 Servings
 
MMMMM------------------------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

MMMMM---------------------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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Recipe ID 60825 (Apr 03, 2005)

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