Recipe - Tex-Mex Skillet Supper Corn Bread

BEAN FILLING
2 tablespoon Canola or olive oil
2 teaspoon Ground cumin
1 Onion, finely minced
One half Green pepper, finely minced
One half Red bell pepper,finely minced
2 (13) Hot red or green
Peppers, finely minced
1 15 oz. can minced tomatoes,
With juice
1 15 ounce can black beans,
Rinsed and drained
2 tablespoon Chopped fresh cilantro
(optional)
Salt and pepper to taste

CORN BREAD TOPPING
1 cup Yellow cornmeal
Three fourths cup Allpurpose flour
2 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Salt
1 cup Skim or lowfat milk
2 Egg whites
2 tablespoon Canola or vegetable oil

Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large
ovenproof nonstick or cast iron skillet over mediumhigh heat. Stir in
cumin. Add onion, bell peppers and hot peppers and saute until onion is
translucent, about 35 minutes. Then add tomatoes and juice, black beans
and cilantro, if using. Cook for 1 minute more. Remove from heat. Season
with salt and pepper. Prepare CornBread Topping: In a mediumsize bowl,
combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place
milk in a large glass measuring cup. Add egg whites and oil to milk and mix
well. Pour into flour mixture and stir just until moistened. Batter will
be lumpy. Spread batter as evenly as possible over beans in skillet. Bake
for about 2025 minutes, or until top is golden and firm. Let stand for
about 5 minutes before serving the pie server or spoon.