Pinto Bean Corn Bread

Pinto bean corn bread is an excellent side dish for chili or soup. It also makes a hearty breakfast.

Pinto Bean Corn Bread

1 cup canned pinto beans or cooked pinto beans, drained and rinsed
1 cup canned corn, frozen corn, or fresh corn kernels
2 cups yellow cornmeal
2 cups all-purpose flour
½ cup sugar
2 tbsp baking powder
1 tsp salt
4 eggs, beaten
1 cup buttermilk
1 cup milk
½ cup melted butter

  1. Preheat the oven to 375F.
  2. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter.
  3. Combine the liquid ingredients with the dry ingredients. Add the pinto beans and corn to the batter. Mix well.
  4. Pour the batter into a greased 9 x 13 inch baking pan.
  5. Bake for 20-25 minutes, until the crust is lightly browned and a toothpick or knife inserted into the center comes out clean. Remove from the heat and let cool for a few minutes before serving.

Yield: 12 servings

This recipe was adapted from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World.

Sorry, comments are closed for this post.