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1/2 c Green peppers; chopped finely
1/2 c Flour
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round
5 tb Oil
1 c Tomato sauce
2 tb Tomato catsup;
2 ts Salt
Dash lemon pepper
1 ts Chili powder
Sugar sub equivalent to -1 tb sugar
2 ts Baking powder
1/2 ts Thyme;
1/4 c Egg (1 med)
1/2 c Skim milk
Preheat oven to 400 degrees F. Sauté pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catsup, 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 slightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down.
Serves 8.
1/2 c Flour
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round
5 tb Oil
1 c Tomato sauce
2 tb Tomato catsup;
2 ts Salt
Dash lemon pepper
1 ts Chili powder
Sugar sub equivalent to -1 tb sugar
2 ts Baking powder
1/2 ts Thyme;
1/4 c Egg (1 med)
1/2 c Skim milk
Preheat oven to 400 degrees F. Sauté pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catsup, 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 slightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down.
Serves 8.
