Black Bean Cornbread

Description
This spicy cornbread goes well with chili or a hearty bean soup.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: www.cinnamonhearts.com
 * Source: Magic Beans, 1996 by Patti Bazel Geil.
 * Makes 16 servings

Ingredients

 * non-stick cooking spray
 * 3 cups Bisquick baking mix
 * 1 cup cornmeal
 * ¾ cup canned black beans, rinsed and drained
 * ¾ cup shredded low-fat cheddar cheese
 * 1 cup skim milk
 * 1 cup egg substitute (equal to 4 eggs)
 * 2 Tbsp canola oil
 * ½ tsp chili powder
 * ⅛ tsp ground cumin
 * ½ tsp oregano
 * 2 medium tomatoes, seeded and finely chopped
 * 1 (4-oz) can diced green chiles, drained

Directions

 * 1) Preheat oven to 375°F. Spray bottom only of a 9- x 9-inch pan with cooking spray; dust with flour.
 * 2) Mix all ingredients and beat 30 strokes. Spread in pan.
 * 3) Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Cut into squares and serve warm.

Nutritional information
Per (1-square) serving:
 * 178 Calories | 6g Total Fat (1g Sat Fat) | 25g Carbs | 2g Dietary Fiber | 4 mg Cholesterol | 373 mg Sodium | 6g Protein
 * Exchanges: 2 Starches, 1 Fat