Saturday, January 25, 2014

Black Bean and Cheddar Cornbread (Gluten Free)

4 c corn flour
3 T + 1 t baking powder
1 t salt
3 c milk
2 T molasses
3 T olive oil
1 T cilantro
2 t cumin
2 large eggs

1 1/2 c + 1 c grated cheddar cheese
1 c cooked black beans

Preheat oven to 375 degrees.
Grease one low rimmed jelly roll pan with shortening.

1. Sift together dry ingredients in mixing bowl
2. In a separate bowl, whisk milk, eggs, molasses and oil.
3. Add wet ingredients to the dry ingredients all at once.
4. Beat thoroughly.
5. Hand fold in 1 c grated cheese and beans.
6. Pour batter onto pan, spreading evenly.
7. Sprinkle remaining 1 1/2 c grated cheese over the top of the batter evenly.
8. Bake 15-20 minutes until surface begins to get golden.

Serve with Salsa, Sour Cream and Re-fried Black Beans.

Alternate serving ideas - see this link.

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