Ingredients

1/2 C. green pepper, chopped finely
1/2 C. flour
3/4 C. yellow cornmeal
1/4 C. onion, minced finely
2 C. ground round
5 Tbsp. oil, or slightly less
1 C. tomato sauce
2 Tbsp. tomato catsup
2 tsp. salt, or slightly less
1 dash lemon pepper
1 tsp. chili powder
sugar substitute equivalent to 1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. thyme
1/4 C. egg (1 medium)
1/2 C. skim milk

Cooking Instructions

Preheat oven to 400 degrees F. Saute pepper, onion, and beef in 2 Tbls. of oil in skillet, until beef is well browned. Stir in tomato sauce, catsup, 1 tsp. salt, and 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. Add egg, milk, and rest of oil. Stir until smooth. Top first mixture with second. Bake, uncovered, or until the cornmeal is slightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges. Turn onto serving plate with top side down.
 
 
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