Chili Pie with Cornbread Topping

Source: Bon Appetit, Mar. 95

1 cup chopped onion
1 cup chopped green bell pepper
1/2 lb. ground chuck
1 cup no-salt-added whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
3/4 cup water
1 16-ounce can pinto beans, drained
1 14.5-ounce can stewed tomatoes, UNdrained and chopped
1 6-ounce can tomato paste
1 4-ounce can chopped green chiles, drained
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nonfat buttermilk
1 egg white, lightly beaten

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.

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.

Serves 5.