| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Vegetarian |
Mc, Recipe |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Yellow cornmeal |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 4 |
|
Eggs, beaten |
| 1 |
c |
Buttermilk |
| 1 |
c |
Milk |
| 1/2 |
c |
Melted butter |
| 1 |
c |
Cooked pinto beans, or cooked black beans, drained |
| 1 |
c |
Corn kernels |
INSTRUCTIONS
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@wizard.ucr.edu> 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.
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