2 cn Black beans/kidney beans
2 c Chopped onions
1 1/2 c Chopped tomatoes
{canned tomatoes work, just
Drain them}
1/4 c Salsa {I use hot}
1 lg Green pepper
1 c Frozen corn kernels
1 ts Cumin
2 ts Chili
1 ts Or more mixed herbs {i
Cheated & used Mrs. Dash}
1/2 ts Salt
TOPPING
3/4 c Flour
3/4 c Cornmeal
3/4 c Skim milk
2 ts Baking powder
1 ds Salt
2 ts Sugar
1 ds Chili pepper
1 Egg white
1/2 c Corn kernels
Saute onions & pepper in a little vegetable stock & water till tender
(about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and
simmer while you get the topping ready.
{Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg
in the batter. I increased the milk slightly, added about 1/2 more
teaspoon of baking powder and used just the egg white}
Sift together dry ingredients. Beat egg white & milk. Stir into flour
& cornmeal mixture – don’t overmix. Fold in the corn kernels, and
spread batter over bean mixture and bake at 375 degrees for 25
minutes.
I serve this with plain yogurt {reduced fat, can’t get fatfree around
my neck of the woods} & extra salsa on the side.
Yields
1 Servings
