You can add additional vegetables to the cornbread: finely chopped red peppers, jalapenos, or 1/2 cup of salsa. Serve the cornbread with salsa and sour cream and a tossed salad on the side for a simple lunch or dinner.
Servings: 10-12 servings
Author: Mary Gillespie
Ingredients
Black Beans:
1tablespoon/15 ml olive oil
1medium onionfinely chopped (about 1 cup / 250 ml)
4clovesgarlicminced
1/2teaspoon/ 2.5 ml salt
1tablespoon/ 15 ml chili powder
1tablespoon/ 15 ml cumin
2cups/ 500 ml cooked black beans
1/4cup/ 60 ml water
2teaspoons/ 10 ml oregano
1/4teaspoon/ 1.25 ml ground pepper
Cornbread:
1cup/ 250 ml whole wheat flour
1cup/ 250 ml cornmeal
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1/2teaspoon/ 2.5 ml salt
1cup/ 250 ml milk
1/4cup/ 60 ml vegetable oil
1egg
Other ingredients:
1cup/ 250 ml grated cheddar cheese
1cup/ 250 ml corn kernels
Instructions
Preheat oven to 350 degree F / 176 degrees C. Lightly grease a 9x13-inch / 23x33 cm baking dish.
Prepare beans:
Heat a frying pan over medium heat. Add oil and stir to coat pan. Add onions and cook 2-3 minutes until onions are soft. Do not let onions brown. If they start to brown, turn down the heat. Add garlic and salt and cook for 1-2 minutes more.
Add cumin and chili powder and stir to coat vegetables. Cook, stirring frequently to prevent spices from burning, for 1-2 minutes. Add beans and coat with spice mixture.
Add water and simmer for 10 minutes or until the mixture has thickened. Stir frequently to prevent beans from sticking. Add oregano.
Remove beans from heat. Let them cool slightly.
Prepare cornbread:
Stir together flour, cornmeal, baking powder, baking soda and salt in a large mixing bowl.
In separate bowl, beat milk with the vegetable oil and egg.
Add milk mixture to the cornmeal and stir gently until mixed. Add cooked beans, grated cheese and corn kernels. Stir gently to incorporate, then spread into prepared ban.
Bake for 25-30 minutes, or until the cornbread is lightly browned and toothpick inserted in the center comes out clean.
Can be served hot or at room temperature. Store leftovers in the fridge for 2-3 days.