Tex-Mex Skillet Supper Corn Bread - filling

Method

• Preheat oven to 425F (220C).
• 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 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.