Pinto bean and double corn bread

12 Servings

Ingredients

Quantity Ingredient
2 cups Yellow cornmeal
2 cups All-purpose flour
½ cup Sugar
2 tablespoons Baking powder
1 teaspoon Salt
4 Eggs, beaten
1 cup Buttermilk
1 cup Milk
½ cup Melted butter
1 cup Cooked pinto beans, or cooked black beans, drained
1 cup Corn kernels

Directions

Preheat the oven to 375F degrees.

Place the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and blend together. In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter.

Gently fold the liquid ingredients into the dry ingredients until the mixture forms a batter. Fold in the beans and corn. Pour the batter into a greased 9- by 13-inch baking pan.

Bake for 20 to 25 minutes until the crust is lightly browned and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for a few minutes. Cut into squares and serve warm.

Yield: 12 servings Each serving provides: 341 Calories, 11 g fat, 95 mg chol., 561 mg sodium. (51 g Carbohydrate, 9 g Protein, 3 g Dietary Fiber) Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian, Soup / Formatted by patH <phannema@...> 1/23/97 Jay says ... It took me years to develop a good corn bread recipe. So many recipes are dry, crumbly, and uninspiring. This version hits the spot. The alliance of beans and corn once again yields a satisfying result. Although this corn bread makes a scrumptious breakfast, it is also a tasty companion to soup, chili, or stew.

Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest V1 #386 by owner-mc-recipe@...

on Jan 24, 1997.

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