Salsa Chili and Cornbread

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup beer 
• 1 tablespoon chili powder 
• 0.3 cup egg substitute frozen thawed
• 0.3 cup flour all-purpose
• 0.3 cup cilantro leaves fresh finely chopped
• 0.3 teaspoon coarsely ground pepper 
• 1 pound ground round 
• 15 ounce no-salt-added kidney beans drained canned
• 2 ounces cheddar cheese shredded reduced-fat
• 1 cup no-salt-added salsa 
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.3 cup evaporated skimmed milk 
• 2 teaspoons sugar 
• 0.3 cup no-salt-added tomato paste 
• 1 tablespoon vegetable oil 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• paper towels
• oven

Directions

1. Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles.
2. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
3. Return meat mixture to skillet.
4. Add salsa and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
5. Combine cornmeal and next 5 ingredients in a bowl; make a well in center of mixture.
6. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
7. Pour batter over meat mixture in skillet.
8. Bake, uncovered, at 400 for 10 minutes or until cornbread is golden.
9. Sprinkle with cheese, and let stand 5 minutes or until cheese melts.