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1 Onion, chopped
1 Green Pepper, chopped
2 Cloves Garlic, minced
1 Jalapeno(opt), minced
1 teaspoon Chili powder
1 teaspoon Cumin powder
1 teaspoon mixed Herbs
15 oz Tomatoes, chopped
1 cup Corn, frozen, thawed
16 oz Black Beans, cooked, rinsed and drained
1/4 cup Salsa (opt)
1/2 teaspoon Salt
3/4 cup Flour
3/4 cup Yellow Cornmeal
3/4 cup 1% low-fat Milk
2 teaspoons Baking powder
Dash Salt
2 teaspoons Sugar
Dash Mustard powder
1/4 cup Egg substitute, liquid
1/2 cup frozen Corn, thawed
Fat-free Sour Cream, for Accompaniment
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Preheat oven to 375¡F. Saute onion, garlic, green pepper and jalapeno in liquid until soft. Add spices and herbs; cook a few minutes longer. Add tomatoes, corn, salsa and beans and simmer several minutes. Add salt to taste. Prepare topping by sifting together flour, cornmeal, baking powder, salt, mustard powder and sugar. Combine milk and egg. Stir into cornmeal just until moistened; fold in corn. Pour bean mixture into (8x8?) baking dish, top with cornbread, and bake 25-30 minutes. Topping variation: increase cornmeal to 1 c. and omit flour, baking powder, sugar, milk, corn and egg. Boil 3 c. water and stir in cornmeal, mustard, 1/2 tsp salt and 1 tbsp lemon juice. Bring to boil, then simmer, stirring, 4-5 minutes until thickened.
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