Mmmmm... warm cornbread fresh from the oven on a chilly autumn day. Our unique recipe calls for beans, whole corn and cheddar cheese. Simple to prepare, it's a perfect complement to a hearty soup or stew and leftovers heat up wonderfully for breakfast. For a different take, use Appaloosa, Calypso or Red beans instead of Black beans. Use your choice of canned or cooked dry beans.

Ingredients

1 1/4	cups yellow cornmeal
1/2	cup unbleached white flour
4	tablespoons sugar
1	tablespoon baking powder
1/2	teaspoon sea salt
2	eggs
1	cup buttermilk
1/4	cup (1/2 stick) butter, melted
1	cup sharp cheddar cheese, shredded
1/2	cup green onions, sliced
1/2	cup frozen corn kernels, thawed
1/2	cup (cooked) black beans

Directions

1. Preheat oven to 450°F. Spray a 9x9-inch baking dish with canola or olive oil spray and set aside.
   
   
2. In a large bowl, mix together cornmeal, flour, sugar, baking powder and sea salt.
   
   
3. In a separate bowl, whisk the eggs with the buttermilk, melted butter, cheese, green onions, corn and black beans. Stir in any optional ingredients desired.
   
   
4. Add to the dry ingredients, blending until just combined.
   
   
5. Spoon the batter into the prepared pan and bake for 30 minutes or until done when tested with a toothpick.
   
   
6. Cool on a rack for 15 minutes.
   
   

Categories

Breads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus

Bad points High in saturated fat