Cherokee Bean Bread

Name: Cherokee Bean Bread
Ingredients: 2 c. cooked, drained pinto beans or 1 (15 1/2 oz.) can; 1 c. liquid (in which beans were cooked); 2 c. cornmeal; 1 tsp. baking powder; 1 tsp. salt; 2 beaten eggs; 1/2 c. milk; 1 Tbsp. bacon drippings or vegetable shortening

8 ingredients

5 steps

Ingredients

2 c. cooked, drained pinto beans or 1 (15 1/2 oz.) can
1 c. liquid (in which beans were cooked)
2 c. cornmeal
1 tsp. baking powder
1 tsp. salt
2 beaten eggs
1/2 c. milk
1 Tbsp. bacon drippings or vegetable shortening

Directions

1

In a large bowl, mix cornmeal, baking powder and salt.
2

Stir in milk, eggs, beans and bean liquid.
3

(If canned beans are used, increase the milk 1 cup and omit the bean liquid.)
4

Preheat oven to 450°. Place bacon drippings or vegetable shortening in a 10-inch cast iron skillet or a 9-inch pan. Put in oven while preheating.
5

Spoon batter into skillet. Bake for 20 minutes or until done and lightly browned. Makes 9 to 15 servings.