MEAT MIXTURE:

1 lb. very lean ground sirloin
1 lg. onion, chopped, about 1 c.
2 lg. tomatoes, chopped, about 2 c.
1 (10 oz.) pkg. frozen whole kernel corn
1 lg. green bell pepper, chopped, about 1 to 1 1/2 c.
1 tsp. cumin powder
1 tsp. chili powder, or to taste
1/2 tsp. salt (optional)
1 tbsp. Worcestershire sauce
1 c. homemade chicken or beef stock

CORNBREAD MIXTURE:

1 1/2 c. yellow cornmeal
1/4 c. all-purpose flour
1 tsp. sugar (optional)
1/4 tsp. salt (optional)
2 tsp. baking powder
3 lg. egg whites, lightly beaten
1/2 c. skim milk
1 tbsp. acceptable vegetable oil

Preheat oven to 400°F.

Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into strainer or colander lined with paper towels. Allow fat to drain out.

Return meat to the pan, add onions and cook until onions are translucent, about 3 minutes. Add tomatoes, corn, bell pepper, cumin, chili powder, salt, Worcestershire sauce and stock. Simmer, uncovered, 20 to 25 minutes.

In a bowl, mix together cornmeal, flour, sugar, salt and baking powder. In another bowl, combine egg whites, milk and oil; add to cornmeal mixture. Mix lightly.

Place meat mixture in a 10x10x2-inch baking dish. Spoon cornbread mixture over meat and spread lightly to cover surface. Bake, uncovered, 30-40 minutes or until corn bread is golden brown.

Makes 6 servings.