Tex-Mex Skillet Supper Corn Bread
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Bean Filling |
* | ||
| 2 | tablespoons |
canola oil
or olive oil |
|
| 2 | teaspoons |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Bean Filling |
* | |
| 3E+1 | ml |
canola oil
or olive oil |
|
| 1E+1 | ml |
cumin
ground |
|
Directions
Preheat oven to 425℉ (220℃).
Prepare bean filling: Heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat.
Stir in cumin. Add onion, bell peppers and hot peppers and sauté until onion is translucent, about 3 to 5 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 Corn-Bread Topping: In a medium-size 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 20 to 25 minutes, or until top is golden and firm.
Let stand for about 5 minutes before serving the pie server or spoon.
