The best delicious Pinto Bean And Double Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pinto Bean And Double Corn Bread recipe today!
Hello my friends, this Pinto Bean And Double Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pinto Bean And Double Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Pinto Bean And Double Corn Bread.
What Makes This Pinto Bean And Double Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pinto Bean And Double Corn Bread.
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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
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