Black Bean Cornbread

Black Bean Cornbread � 25g Carbs, 2g Fiber

From: www.cinnamonhearts.com This spicy corn bread goes well with chili or a hearty bean soup. Recipe from: Magic Beans, 1996 by Patti Bazel Geil.

Nonstick cooking spray 3 cups Bisquick baking mix 1 cup cornmeal 3/4 cup canned black beans, rinsed and drained 3/4 cup shredded low-fat cheddar Cheese 1 cup skim milk 1 cup egg substitute (equal to 4 eggs) 2 Tbsp canola oil 1/2 tsp chili powder 1/8 tsp ground cumin 1/2 tsp oregano 2 medium tomatoes, seeded and finely chopped 1 (4-oz) can diced green chiles, drained

Preheat oven to 375 degrees F. Spray bottom only of a 9- x 9-inch pan with cooking spray; dust with flour.

Mix all ingredients and beat 30 strokes. Spread in pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Cut into squares and serve warm.

Makes 16 Servings

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

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