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
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 /
Yields
12 Servings
