Try this Pinto Beans Over Cornbread recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425 degrees.
2. Put half of vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil. Drop tiny bit of batter on skillet. If it sizzles its ready. don't let oil burn.
3. While oil is heating in skillet, mix all ingredients in a bowl.
4. Pour batter into heated skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inseted into the middle comes out with no wet batter.
Break apart a piece of cornbread in each bowl and tope with hot cooked pinto beans.
Season with salt and pepper to taste and garnish with chipped onion, cheddar cheese and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2398g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5362 | ||
Calories from Fat: 1425 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.3g | 211 % | |
Saturated Fat 52.8g | 264 % | |
Monounsaturated Fat 68.8g | ||
Polyunsanturated Fat 25.1g | ||
Cholesterol 657.2mg | 202 % | |
Sodium 18809.8mg | 649 % | |
Potassium 8530.4mg | 224 % | |
Total Carbohydrate 772g | 227 % | |
Dietary Fiber 99.1g | 396 % | |
Sugars, other 672.9g | ||
Protein 213.5g | 305 % | |
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: 5362
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