---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX SKILLET SUPPER CORN BREAD
  Categories: Casseroles
       Yield: 4 servings
  
 -----------------------BEAN FILLING-----------------------
       2 tb Canola or olive oil
       2 ts Ground cumin
       1    Onion, finely diced
     1/2    Green pepper, finely diced
     1/2    Red bell pepper,finely diced
       2    (1-3) Hot red or green
            Peppers, finely diced
       1    15 oz. can diced tomatoes,
            With juice
       1    15 oz can black beans,
            Rinsed and drained
       2 tb Chopped fresh cilantro
            (optional)
            Salt and pepper to taste
 
 --------------------CORN BREAD TOPPING--------------------
       1 c  Yellow cornmeal
     3/4 c  All-purpose flour
       2 tb Sugar
       2 ts Baking powder
       1 ts Salt
       1 c  Skim or low-fat milk
       2    Egg whites
       2 tb Canola or vegetable oil
  
   Preheat oven to 425F.
   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 saute until onion is
   translucent, about 3-5 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 20-25 minutes, or until top is golden and firm.
   Let stand for about 5 minutes before serving the pie
   server or spoon.
  
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