Fry Pan Cornbean Fork Bread |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Larissa's BreadBook by Lorraine Johnson-Coleman. This tastes better the next day. The next time I make this I would add sugar and salt to the cornmeal. Make sure you season the beans before you add them to the cornbread mixture. Ingredients:
1/2 cup dry kidney or black beans, rinsed |
1 bay leaf |
2 1/2 cups water |
1 tsp salt |
1 large onion, chopped |
2 to 6 cloves garlic, minced |
2 tbs corn oil |
1 cup cornmeal |
1 egg, beaten |
3/4 cup bean stock |
2 tsp baking powder |
1 to 4 tsp chili powder |
3/4 cup grated cheese |
1/4 cup black olives, sliced |
a few green onions, diced |
1 tomato, cut up very fine |
Directions:
1. Combine beans and water in a pan and bring to a boil. Boil for 1 minute. Remove from heat and let stand 1 hour. Return to simmer and cook until very tender, adding salt during the last 15 minutes of cooking. Drain and measure the cooking liquid. Add enough water to measure 3/4 cup.
2. Preheat oven to 350 degrees. Fry onion and garlic in the corn oil in a skillet that can go in the oven. Take out half the onion and garlic, and mix it with the cornmeal, egg, beans, bean stock, baking powder, and chili powder. Mix thoroughly and pour into the skillet on top on the remaining onion and garlic. Bake for 12 minutes; then sprinkle cheese, olives, green onions, and tomato.; bake for 5 minutes longer. This is a fork-eating, not a pick-up cornbread.
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