Source:

Teresa

Serves/Makes:8 or more

Ingredients

• 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)

Preparation

• 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.

Comments

Source: 1st Traveler's Internet Cook Book