“Discover the Magic of Cornbread and Pinto Beans Today!”
A delightful combination of cornbread and pinto beans, perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 cups cooked pinto beans
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and eggs.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the cooked pinto beans.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a spicier version, add jalapeños to the batter.
- Serve with butter or honey for added flavor.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg