Saturday, March 26, 2011
Hamburger Corn Bread Casserole
Makes 6 servings
*1 pound extra lean (96/4) ground beef
*1 small yellow onion, chopped
*1 can (15 oz.) Ranch style beans
*1 can (14.5 oz.) diced tomatoes (with juices and all)
*1 teaspoon chili powder
*1 teaspoon Worcestershire sauce
*1/2 cup all-purpose flour
*1/2 cup cornmeal
*2 Tablespoons sugar
*2 teaspoons baking powder
*1/4 teaspoon salt
*1 egg, beaten
*1/2 cup fat-free milk
*1 Tablespoon canola oil
Preheat oven to 425. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Add the beans, tomatoes with juices, chili powder, and Worcestershire sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer to a large baking dish coated with cooking spray.
For the topping: in a small bowl combine flour, cornmeal, sugar, baking powder, and salt. Combine egg, milk and oil in a separate bowl. Stir wet ingredients into dry ingredients just until moistened. Spoon over filling. Gently spread to cover the top.
Bake, uncovered, at 425 for 14-18 minutes or until the filling is bubbly and the toothpick or knife inserted into the topping comes out clean. Let stand for 5 minutes before cutting.