RCI-BR.003.0085.001
Black Bean Cornbread
This spicy cornbread goes well with chili or a hearty bean soup. com Source: Magic Beans, 1996 by Patti Bazel Geil.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 3 cups
- 1 cup
- canned black beans¾ cuprinsed and drained
- shredded low-fat cheddar cheese¾ cup
- 1 cup
- 1 cup
- 2 Tbsp
- ½ tsp
- ⅛ tsp
- ½ tsp
- tomatoes2 mediumseeded and finely chopped
- 1 unit
Method
1
Preheat the oven to 400°F and spray a 9x13-inch baking dish with non-stick cooking spray.
2
Combine the Bisquick baking mix, cornmeal, chili powder, ground cumin, and oregano in a large mixing bowl, stirring together until evenly distributed.
3
In a separate bowl, whisk together the skim milk, egg substitute, and canola oil until well blended.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5
Fold in the rinsed and drained black beans, shredded cheddar cheese, chopped tomatoes, and drained diced green chiles until evenly distributed throughout the batter.
6
Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7
Bake in the preheated 400°F oven for 25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
25 minutes
8
Remove from the oven and let cool in the baking dish for 5 minutes before serving.