SometimesÂ nothing’s better that warm cornbread on a September day.Â
This unique Black Bean Cornbread Recipe calls for all the good stuff likeÂ cheddar cheese & whole corn.Â One bite out of these puppies & you’ll be hooked, I promise!
1 1/4 cups yellow cornmeal
1/2 cup unbleached white flour
2 to 4 tablespoons evaporated cane juice sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
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
Preheat oven to 450Â°F.
Spray a 9X9 inch baking dish with canola or olive oil spray and set aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and sea salt. 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. Add to the dry ingredients, blending until just combined.
Spoon the batter into the prepared pan and bake for 30 minutes or until done when tested with a toothpick.
Cool on a rack for 15 minutes.