Preheat Oven to 400 degrees
1 can 15.5 oz. can Great Northern Beans (drained & rinsed)
4 large eggs
1 T cumin
1 teaspoon salt
1 teaspoon baking powder (NOT BAKING SODA!)
2 T olive oil
1 teaspoon Tabasco
1/3 C Splenda(1/4 C if you do not like sweet cornbread)
1 lb cooked lean ground beef (drained)
1 10 oz. can Rotel tomatoes with green chiles (DRAINED!)
2T chili powder
1/2 teaspoon garlic salt
1/4 cup chopped fresh cilantro
2 T diced canned jalepenos
1 zucchini, chopped
1/2 red sweet pepper, chopped
1 cup shredded low-fat or fat-free cheddar cheese
Combine all of the cornbread ingredients in a blender and blend until smooth. Pour 1/2 of the mixture into a greased 9x9 or a 8x8 pan and bake in a preheated 400 oven for 15-20 minutes.
Meanwhile combine meat mixture.
Remove mock cornbread from oven and sprinkle with a 1/3 cup cheese. Top with the meat mixture and sprinkle with another 1/3 cup cheese.
Pour the rest of the bean batter on top of the meat mixture and top with 1/3 cup cheese.
Bake casserole for 30-45 minutes, until mock cornbread is cooked through and has turned a golden brown. Serve with a dollop of fat-free sour cream.
This "cornbread" would be great with chili also