Preheat oven to 400F
· 1/2 cup Green pepper, chopped finely
· 1/2 cup Flour
· 3/4 cup Yellow cornmeal
· 1/4 cup Onion, minced finely
· 2 cups Ground round
· 5 tablespoons Oil
· 1 cup Tomato sauce
· 2 tablespoons Tomato catup
· 2 teaspoons Salt
· Dash lemon pepper
· 1 teaspoon Chili powder
· 1 Tablespoon sugar
· 2 teaspoons Baking powder
· 1/2 teaspoon Thyme
· 1 Egg
· 1/2 cup Skim milk
Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt, lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down.
· 1/2 cup Green pepper, chopped finely
· 1/2 cup Flour
· 3/4 cup Yellow cornmeal
· 1/4 cup Onion, minced finely
· 2 cups Ground round
· 5 tablespoons Oil
· 1 cup Tomato sauce
· 2 tablespoons Tomato catup
· 2 teaspoons Salt
· Dash lemon pepper
· 1 teaspoon Chili powder
· 1 Tablespoon sugar
· 2 teaspoons Baking powder
· 1/2 teaspoon Thyme
· 1 Egg
· 1/2 cup Skim milk
Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt, lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down.