Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Elizabeth J. Taliaferro
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
5 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.

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  • Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.

Nutrition Facts

388 calories; calories from fat 19%; fat 8g; saturated fat 2.7g; mono fat 3g; poly fat 0.8g; protein 20.6g; carbohydrates 60.2g; fiber 6.6g; cholesterol 27mg; iron 5.8mg; sodium 313mg; calcium 150mg.
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