Recipe - Pinto Bean And Double Corn Bread

2 cup Yellow cornmeal
2 cup Allpurpose flour
One half cup Sugar
2 tablespoon Baking powder
1 teaspoon Salt
4 Eggs, beaten
1 cup Buttermilk
1 cup Milk
One half cup Melted butter
1 cup Cooked pinto beans, or
cooked black beans, drained
1 cup Corn kernels

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 13inch 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 1559584386 / 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 MCRecipe Digest V1 #386 by ownermcrecipe@listserv.sierra.com
on Jan 24, 1997.