| 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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