Это предварительный просмотр рецепта "Tex Mex Skillet Supper Corn Bread".

Рецепт Tex Mex Skillet Supper Corn Bread
by Global Cookbook

Tex Mex Skillet Supper Corn Bread
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Ингредиенты

  • 2 Tbsp. Canola or possibly extra virgin olive oil
  • 2 tsp Grnd cumin
  • 1 x Onion, finely diced
  • 1/2 x Green pepper, finely diced
  • 1/2 x Red bell pepper,finely diced
  • 2 x (1-3) Warm red or possibly green
  •     Peppers, finely diced
  • 1 x 15 ounce. can diced tomatoes,
  •     With juice
  • 1 x 15 ounce can black beans,
  •     Rinsed and liquid removed
  • 2 Tbsp. Minced fresh cilantro
  •     (optional)
  •     Salt and pepper to taste
  • 1 c. Yellow cornmeal
  • 3/4 c. All-purpose flour
  • 2 Tbsp. Sugar
  • 2 tsp Baking pwdr
  • 1 tsp Salt
  • 1 c. Skim or possibly low-fat lowfat milk
  • 2 x Egg whites
  • 2 Tbsp. Canola or possibly vegetable oil

Инструкции

  1. Preheat oven to 425F. Prepare bean filling: Heat 2 Tbsp. oil in large ovenproof nonstick or possibly cast iron skillet over medium-high heat. Stir in cumin. Add in onion, bell peppers and warm peppers and saute/fry till onion is translucent/soft, about 3-5 min. Then add in 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 pwdr and salt. Mix well. Place lowfat milk in a large glass measuring c.. Add in egg whites and oil to lowfat milk and mix well. Pour into flour mix and stir just till moistened. Batter will be lumpy. Spread batter as proportionately as possible over beans in skillet. Bake for about 20-25 min, or possibly till top is golden brown and hard. Let stand for about 5 min before serving the pie server or possibly spoon.