Mexican Beef And Cornbread Pie
|For meat mixture|
|Lean ground sirloin||1 Pound|
|Onion||1 Large, chopped|
|Tomatoes||2 Large, chopped|
|Frozen whole kernel corn||10 Ounce (1 package)|
|Green bell pepper||1 Large, chopped|
|Cumin powder||1 Teaspoon|
|Chili powder||1 Teaspoon (to taste)|
|Salt||1⁄2 Teaspoon (optional)|
|Worcestershire sauce||1 Tablespoon|
|Homemade chicken stock/Beef stock||1 Cup (16 tbs)|
|For cornbread mixture|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1 Teaspoon (optional)|
|Salt||1⁄4 Teaspoon (optional)|
|Baking powder||2 Teaspoon|
|Egg whites||3 Large, lightly beaten|
|Skim milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon (acceptable)|
Preheat oven to 400Â° F.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
Pour contents of pan into a strainer or colander lined with paper towels.
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, salt, Worcestershire sauce and stock.
Simmer, uncovered, 20 to 25 minutes.
In a bowl, mix together cornmeal, flour, sugar, salt and baking powder.
In another bowl, combine egg whites, milk and oil; add to cornmeal mixture.
Place meat mixture in a 10 X 10 X 2-inch baking dish.
Spoon cornbread mixture over meat and spread lightly to cover surface.
Bake, uncovered, 30 to 40 minutes, or until cornbread is golden brown.