Beans and Corn Bread

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.

Yield: 8 slices
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
Credit: Select-A-Week B5