Pinto Bean and Double Corn Bread

[Guest guest]

The author suggests having this with Big Lentil Chili-

 

 

* Exported from MasterCook *

 

Pinto Bean and Double Corn Bread

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups yellow cornmeal

2 cups all-purpose flour

1/2 cup sugar

2 tablespoons baking powder

1 teaspoon salt

4 eggs -- beaten

1 cup buttermilk

1 cup milk

1/2 cup melted butter

1 cup cooked or canned pinto beans or black

beans -- drained

1 cup corn kernels, fresh, frozen, or canned

 

Preheat the oven to 375F.

Place the cornmeal, sugar, flour, 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- x 23-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.

 

 

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Per serving: 304 Calories (kcal); 11g Total Fat; (31% calories from fat); 7g

Protein; 45g Carbohydrate; 87mg Cholesterol; 551mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0