Chili Pie With Corn Bread Topping

• 1 c. chopped onion
• 1 c. chopped green bell pepper
• 1/2 lb. ground chuck
• 1 c. whole kernel corn, drained
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 3/4 c. water
• 1 (16 oz.) can pinto beans, drained
• 1 can stewed tomatoes, chopped and drained
• 1 (6 oz.) tomato paste
• 1 can chopped green chiles, drained
• 1/2 c. all-purpose flour
• 1/2 c. yellow corn meal
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 c. nonfat buttermilk
• 1 egg white, lightly beaten

1. Cook onion, green pepper and ground chuck in a large ovenproof skillet over medium heat until meat is browned, stirring to crumble.
2. Drain well; set aside.
3. Wipe drippings from skillet with paper towel.
4. Return meat mixture into skillet; add corn and next 9 ingredients, stirring well.
5. Bring to a boil; cover, reduce heat to medium-low and cook 10 minutes, stirring occasionally.
6. Remove from heat.
7. Combine flour and next 3 ingredients in a bowl.
8. Combine buttermilk and egg white; add to dry ingredients, stirring until moist.
9. Spoon evenly over meat mixture.
10. Bake at 400u0b0 for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.

onion, green bell pepper, ground chuck, whole kernel corn, chili powder, ground cumin, sugar, garlic powder, water, pinto beans, tomatoes, tomato paste, green chiles, allpurpose, yellow corn meal, baking powder, salt, nonfat buttermilk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047000 (may not work)