Pinto Bean and Double Corn Bread

Title: Pinto Bean and Double Corn Bread
Yield: 12 Servings
Categories: Recipe 

Ingredients: 

      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 / Formatted by patH  1/23/97 Jay
  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 stew.
  
  Recipe by: Jay Solomon of Vegetarian Times
  
  Posted to MC-Recipe Digest V1 #386 by owner-mc-recipe@listserv.sierra.com
  on Jan 24, 1997.