Pinto Bean and Double Corn Bread

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Pinto Bean and Double Corn Bread Ingredients

2 c Yellow cornmeal	1 c Buttermilk
2 c All-purpose flour	1 c Milk
1/2 c Sugar	1/2 c Melted butter
2 tb Baking powder	1 c Cooked pinto beans, or
1 ts Salt	1 c Corn kernels
4 Eggs, beaten

Instructions for Pinto Bean and Double Corn Bread

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 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@listserv.sierra.com on Jan 24, 1997.

Main Ingredient: BeansCuisine: Uncategorized

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