Tex-Mex Skillet Supper Corn Bread

Course :	Casseroles
From:	HungryMonster.com
Serves:	4

Ingredients:

		---BEAN FILLING---
2	tablespoons	canola or olive oil
2	teaspoons	ground cumin
1	medium	Onion -- finely diced
1/2	medium	green pepper -- finely diced
1/2	medium	red bell pepper -- finely diced
2	medium	hot red or green peppers -- finely diced
15	ounces	diced tomatoes with juice
15	ounces	black beans rinsed and drained
2	tablespoons	chopped fresh cilantro
1	teaspoon	salt and pepper to taste
		---CORN BREAD TOPPING---
1	cup	yellow cornmeal
3/4	cup	all-purpose flour
2	tablespoons	sugar
2	teaspoons	baking powder
1	teaspoon	salt
1	cup	skim or low-fat milk
2	large	egg whites
2	tablespoons	canola or vegetable oil

Preparation:

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.