Tex-mex Skillet Supper Corn Bread

Ingredients

55 gr canola
4 gr cumin
1 onion
1/2 green pepper
1/2 bell pepper
450 gr tomatoes
475 gr black beans
120 gr cornmeal
95 gr all purpose flour
26 gr sugar
9 gr baking powder
3 gr salt
250 gr skim
2 egg whites
30 ml oil in ovenproof nonstick

Instructions

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 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon.