Prep 25 mins
Cook 25 mins
A great Mexican-inspired main dish--delicious served with warmed salsa on top (if you don't make your own salsa--I recommend using Emeril's medium southwest-style salsa--it was so yummy w/ this!)and a mixed green salad. Add more jalapenos or leave them out, according to your liking. (You could also use mild green chiles as well.) You may also use a Mexican blend of cheeses, instead of the cheddar.
- 10 ounces extra lean ground beef
- 1 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄2 cup loose-pack frozen whole kernel corn, thawed
- 1⁄4 cup salsa
- 3⁄4 cup all-purpose flour
- 3⁄4 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 beaten eggs
- 3⁄4 cup nonfat milk
- 1 jalapeno pepper, seeded and chopped into small pieces
- 2 tablespoons cookng oil
- 1⁄2 cup shreded reduced-fat cheddar cheese
- 1⁄3 cup salsa, heated
- fresh cilantro (optional)
- jalapeno pepper, slices (optional)
- In a large skillet, cook beef, chili powder, and cumin until meat is brown. Drain off fat. Stir in corn and the 1/4 cup salsa.
- In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. In a small bowl combine eggs, milk and oil; add to flour mix, stirring just until moistened.
- Add jalapeno pepper to mix, stir.
- Spray a 2 quart rectangular baking dish w/ nonstick coating. Spread half of cornmeal mix in dish. Spoon meat mixture over batter and sprinkle with half of cheese. Spoon remaining cornmeal mix over cheese, spread to cover the meat layer.
- Bake uncovered in a 375°F oven for about 20 minutes, until a toothpick comes out clean. Sprinkle w/ remaining cheese. Let stand for 5 minutes Serve w/ the 1/3 cup heated salsa.
- If desired, garnish w/ fresh cilantro and jalapeno pepper slices.