Black Bean Cornbread

Recipe Description

This spicy cornbread goes well with chili or a hearty bean soup.
*
* From: www.cinnamonhearts.com
* Source: ''Magic Beans'', 1996 by Patti Bazel Geil.
* Makes 16 servings

Ingredients

  • non-stick cooking spray
  • 3 cups Biscuit mix|Bisquick baking mix
  • 1 cup cornmeal
  • ¾ cup canned black beans, rinsed and drained
  • ¾ cup shredded low-fat cheddar cheese
  • 1 cup skim milk
  • 1 cup egg substitute (equal to 4 eggs)
  • 2 Tbsp canola oil
  • ½ tsp chili powder
  • ? tsp ground cumin
  • ½ tsp oregano
  • 2 medium tomatoes, seeded and finely chopped
  • 1 (4-oz) can diced green chiles, drained

Directions

  1. Preheat oven to 375°F. Spray bottom only of a 9- x 9-inch pan with cooking spray; dust with flour.
  2. Mix all ingredients and beat 30 strokes. Spread in pan.
  3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Cut into squares and serve warm.
This article uses material from the "Black Bean Cornbread" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License