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Beans and Corn Bread

 

   Serving Size:
1 slice is 1.5 oz meat/ meat alternate and 0.5 oz grain for a 3 - 5 year old at lunch/supper

 

   Yield:
8 slices

 


 

Ingredients:

1/4 c. chopped green pepper
1 (14.5 oz.) can undrained tomato(es)
1/4 c. chopped onion
dash of cumin
3/4 c. salsa
2 (15 oz.) cans drained beans
3/4 c. flour
3/4 c. corn meal, enriched or whole grain
1 1/2 Tbsp. sugar
3/4. tsp baking powder
1/4 tsp. salt
3/4 c. milk
1 egg(s)
2 Tbsp. oil

Directions:
Combine green pepper, tomatoes, onion, cumin, salsa and black beans. Spread in a 9 x 12 inch pan. Prepare cornbread topping: in a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, egg and oil and mix well. Spread on top of bean mixture and bake at 350 degrees for 25 - 30 minutes.

 


 

Rating:  

 

Credit:  
Select-A-Week B5