Cornbread with Black Beans and Cheddar Cheese

Cornbread with Black Beans and Cheddar Cheese

Serves 12
Our unique recipe calls for beans, whole corn and cheddar cheese. Simple to prepare, it's a perfect complement to a hearty soup or stew and leftovers heat up wonderfully for breakfast.
  • 1 1/4 cup yellow cornmeal
  • 1/2 cup unbleached white flour
  • 2 tablespoons evaporated cane juice sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup (1/2 stick) unsalted 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 and drained black beans
  • Ingredient Options:
  • Cayenne pepper, sliced jalapeño or chili powder. Feel free to substitute whole wheat pastry flour for the white flour.
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Preheat oven to 450°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 eggs with buttermilk, melted butter, cheese, green onions, corn and black beans. Stir in any optional ingredients desired. Add to dry ingredients, blending until just combined.

Spoon 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.
Nutritional Info: 
Per Serving: Serving size: 82g-wt., 180 calories (80 from fat), 9g total fat, 5g saturated fat, 55mg cholesterol, 310mg sodium, 20g carbohydrates, (2 g dietary fiber, 3g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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