Recipe: Picadillo and Corn Bread Wedges

PICADILLO AND CORN BREAD WEDGES

"Here's one that I call " legal" if you're watching your fat intake. Good first time around, lousy left-over."

FOR THE CORN BREAD WEDGES:
2/3 cup corn meal
6 tbsp unsifted flour
1 1/2 tsp baking powder
2 egg whites
2/3 cup buttermilk*
2 tbsp vegetable oil
FOR THE PICADILLO:
1 large green bell pepper, cut into 1 inch pieces (1 cup)
2 cans (15 1.4 oz. each) red kidney beans, undrained
1 large red bell pepper, cut into 1/2-inch pieces (1 cup)
1/2 tsp reduced calorie margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3/4 to 1 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
1/2 cup no-salt tomato sauce
1/4 cup raisins

TO MAKE THE CORN BREAD:
Spray an 8x2-inch nonstick round cake pan with cooking spray.

Stir together corn meal, flour, and baking powder in a medium bowl until well mixed.

Lightly beat egg whites in a small bowl. Stir in the buttermilk and oil until well combined. Pour the liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all ingredients are just evenly moistened; do not overstir. The batter will be lumpy. Turn into prepared pan.

Bake at 400 degrees for 18-20 minutes or until toothpick inserted into center comes out clean. Turn onto wire rack to cool slightly . Cut corn bread into four wedges; put on plates.

TO PREPARE THE PICADILLO:
Saute peppers, onion, and garlic in margarine in a 12-inch non-stick skillet for 5-8 minutes.

Stir in kidney beans, cumin, red pepper, tomato sauce and raisins. Cook over medium-high heat to thicken slightly, 10-12 minutes. Mixture should be saucy.

Pour sauce over corn bread wedges, divided equally; serve Immediately.

*I use reconstituted powdered buttermilk.

From: Cookie