| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
Meat |
6 |
Servings |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
CORNBREAD MIXTURE
Preheat oven to 400 degrees. Heat a heavy, 10-inch, non-stick skillet over
medium heat. Add ground meat and sauce 4-5 minutes, or until meat is no
longer pink. Pour contents of pan into a strainer. Allow fat to drain out.
Return meat to the pan, add onions, and cook until onions are translucent,
about 3 minutes. Add tomatoes, corn, bell pepper, cumin, chili powder,
Worcestershire and stock. Simmer, uncovered, 20-25 minutes.
In a bowl, mix together the cornmeal, flour, sugar, salt and baking
powder. In another bowl, combine egg whites, milk and oil; add to cornmeal
mixture. Mix lightly.
Place meat mixture in a 10x10x2-inch baking dish. Spoon cornbread mixture
over meat and spread lightly to cover surface. Bake, uncovered, 30-40
minutes or until corn bread is golden brown.
Makes 6 servings of 370 calories each.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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