Esta es una exhibición prevé de cómo se va ver la receta de 'Pinto Bean And Double Corn Bread' imprimido.

Receta Pinto Bean And Double Corn Bread
by Global Cookbook

Pinto Bean And Double Corn Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

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

  1. Preheat the oven to 375F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Vegetarian, Soup /
  6. 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.