Jumpin' Bean Cornbread
"Tossed this together for a Cinco de Mayo office lunch (disclaimer: I'm not considering this authentic Mexican :o) ). Quick, different, and a little ZIP!"
- Ready In:
- 17mins
- Ingredients:
- 7
- Yields:
-
24 2" squares
ingredients
- 14 1⁄2 ounces cornbread mix
- 2 eggs
- 14 ounces kidney beans
- 4 ounces diced jalapeno peppers
- 1 cup water (as needed)
- 1 tablespoon cumin
- 1 tablespoon salsa, taquera (Goya brand)
directions
- Mash beans (I used a potato masher).
- Add eggs and beat.
- Add remaining ingredients EXCEPT water.
- Add water a bit at a time, until a slow-flowing batter forms.
- Pour batter into 2 8" layer cake pans, should be approximately 2" thick.
- Cook at 400 degrees F (or whatever box mix suggests) for 12-18 minutes.
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RECIPE SUBMITTED BY
Special Ed
United States
Software geek that loves to cook. Breakfast, lunch, dinner, daughter's wedding, showers, parties for 6-100... I'm in!
Trying to chart a course for my Sweet Wife and I into our second half-century: low carbs, high fiber, living well. I sneak in a batch of homebrew a few times a year too :o)
