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
- Preheat oven to 375°F. Spray bottom only of a 9- x 9-inch pan with cooking spray; dust with flour.
- Mix all ingredients and beat 30 strokes. Spread in pan.
- 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