| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Mexican | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Very lean ground sirloin |
| 1 | Onion, chopped | |
| 2 | Tomatoes, chopped | |
| 1 | 10-oz frozen whole kernel | |
| corn | ||
| 1 | Green bell pepper | |
| chopped | ||
| 1 | t | Cumin powder |
| 1 | t | Chili powder, or to taste |
| 1/2 | t | Salt, optional |
| 1 | T | 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 | t | Sugar, optional |
| 1/4 | t | Salt, optional |
| 2 | t | Baking powder |
| 3 | Egg whites, lightly | |
| beaten | ||
| 1/2 | c | Skim milk |
| 1 | T | Olive or canola oil |
INSTRUCTIONS
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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