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Serves/Makes:8 or more
- 1 lb (.5 kg). lean ground beef (or lean ground turkey)
- 1 large onion, chopped
- 3/4 tsp (4 ml) salt
- dash of cinnamon
- dash of white pepper
- 1-1/2 cups (350 ml) yellow cornmeal, plus extra for dusting pan
- 2 eggs, well beaten (or 4 egg whites)
- 1/2 tsp (2 ml) baking soda
- 3/4 tsp (4 ml) salt
- 1 1/2 16 oz (448 grm). cans cream style corn
- 1 cup (225 ml) buttermilk
- 3/4 lb (.3 kg). cheddar cheese, grated (or low-fat or non-fat cheese - but use a little more)
- 1 small can green chiles, drained and chopped
- 10 slices bacon, cooked and crumbled (or turkey bacon)
- 1 green, yellow or red bell pepper, sliced into rings (Vervais prefers red)
- cilantro leaves, to taste (to bake into quiche and to garnish)
- sour cream (or low-fat or non-fat sour cream)
- Brown meat with onion, salt, cinnamon and pepper until well done.
- Drain excess grease and set meat aside in a bowl.
- In another bowl, combine cornmeal, eggs, baking soda, salt, corn, buttermilk and cheese. Mix well with a fork to remove lumps.
- Preheat oven to 350 degrees (175 C.).
- Thoroughly grease (or spray with no-stick cooking spray) bottom and sides of a large (11-inch) cast-iron skillet.
- Coat the bottom and sides with cornmeal, then shake out excess.
- Pour half the batter into the skillet.
- Spoon meat and onion mixture evenly over the batter.
- Scatter the chiles and bacon over the meat mixture.
- Place 6 to 7 rings of bell pepper over top.
- Sprinkle with fresh cilantro leaves, then pour remaining batter over all.
- Place in oven and bake 40 to 50 minutes or until golden brown.
- Allow the quiche to cool for 10 minutes before serving.
- Cut into 8 wedges (or more, if desired), place on serving plates and garnish to taste with cilantro leaves and sour cream.
- Source: 1st Traveler's Internet Cook Book
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