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Ingredientes
- 2 c. Yellow cornmeal
- 2 c. All-purpose flour
- 1/2 c. Sugar
- 2 Tbsp. Baking pwdr
- 1 tsp Salt
- 4 x Large eggs, beaten
- 1 c. Buttermilk
- 1 c. Lowfat milk
- 1/2 c. Melted butter
- 1 c. Cooked pinto beans, or possibly cooked black beans, liquid removed
- 1 c. Corn kernels
Direcciones
- Preheat the oven to 375F degrees.
- Place the cornmeal, flour, sugar, baking pwdr, and salt in a mixing bowl and blend together. In a separate bowl, whisk together the Large eggs, buttermilk, lowfat milk, and melted butter.
- Gently fold the liquid ingredients into the dry ingredients till the mix forms a batter. Mix in the beans and corn. Pour the batter into a greased 9- by 13-inch baking pan.
- Bake for 20 to 25 min till the crust is lightly browned and a toothpick inserted in the center comes out clean. Remove from the heat and let cold for a few min. Cut into squares and serve hot.
- Vegetarian, Soup /
- 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 possibly stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 93 | 28% |
| Total Fat 10.58g | 13% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 992mg | 41% |
| Potassium 219mg | 6% |
| Total Carbs 52.15g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 11.32g | 8% |
| Protein 8.8g | 14% |
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