Try this Pinto Bean and Double Corn Bread recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 478 | ||
Calories from Fat: 153 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 374.1mg | 115 % | |
Sodium 643.2mg | 22 % | |
Potassium 249.6mg | 7 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 64.5g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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