1 lb Very lean ground sirloin
1 lg Onion; chopped
2 lg Tomatoes; chopped
1 pk (10-oz) frozen whole kernel
-corn
1 lg Green bell pepper;
-chopped
1 ts Cumin powder
1 ts Chili powder; or to taste
1/2 ts Salt (optional)
1 tb Worcestershire sauce
1 c Homemade beef stock (see
-recipe “Beef Stock #2” in
-this cookbook)
-CORNBREAD MIXTURE-
1 1/2 c Yellow cornmeal
1/4 c All-purpose flour
1 ts Sugar (optional)
1/4 ts Salt (optional)
2 ts Baking powder
3 lg Egg whites; lightly
-beaten
1/2 c Skim milk
1 tb Olive or canola oil
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,
Yields
6 Servings