Saturday, March 26, 2011

Hamburger Corn Bread Casserole

This is from Taste of Home Comfort Food Diet cookbook.

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
*cooking spray

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.