Recipe - Mexican Beef And Cornbread Pie

1 pound Very lean ground sirloin
1 lg Onion; chopped
2 lg Tomatoes; chopped
1 pack (10oz) frozen whole kernel
corn
1 lg Green bell pepper;
chopped
1 teaspoon Cumin powder
1 teaspoon Chili powder; or to taste
One half teaspoon Salt (optional)
1 tablespoon Worcestershire sauce
1 cup Homemade beef stock (see
recipe "Beef Stock #2" in
this cookbook)

CORNBREAD MIXTURE
1 One half cup Yellow cornmeal
One fourth cup Allpurpose flour
1 teaspoon Sugar (optional)
One fourth teaspoon Salt (optional)
2 teaspoon Baking powder
3 lg Egg whites; lightly
beaten
One half cup Skim milk
1 tablespoon Olive or canola oil

Preheat oven to 400 degrees. Heat a heavy, 10inch, nonstick skillet over
medium heat. Add ground meat and sauce 45 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, 2025 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 10x10x2inch baking dish. Spoon cornbread mixture
over meat and spread lightly to cover surface. Bake, uncovered, 3040
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.