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Рецепт Pinto Bean And Double Corn Bread
by Global Cookbook

Pinto Bean And Double Corn Bread
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Ингредиенты

  • 2 c. Yellow cornmeal
  • 2 c. All-purpose flour
  • 1/2 c. Sugar
  • 2 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 4 x Large eggs, beaten
  • 1 c. Buttermilk
  • 1 c. Lowfat milk
  • 1/2 c. Melted butter
  • 1 c. Cooked pinto beans, or possibly cooked black beans, liquid removed
  • 1 c. Corn kernels

Инструкции

  1. Preheat the oven to 375F degrees.
  2. Place the cornmeal, flour, sugar, baking pwdr, and salt in a mixing bowl and blend together. In a separate bowl, whisk together the Large eggs, buttermilk, lowfat milk, and melted butter.
  3. Gently fold the liquid ingredients into the dry ingredients till the mix forms a batter. Mix in the beans and corn. Pour the batter into a greased 9- by 13-inch baking pan.
  4. Bake for 20 to 25 min till the crust is lightly browned and a toothpick inserted in the center comes out clean. Remove from the heat and let cold for a few min. Cut into squares and serve hot.
  5. Vegetarian, Soup /
  6. 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 possibly stew.