Black Bean Bonanza

SmithCale and I love, among many things, an affinity for beans. All beans and legumes. Well, I do like lentils far more than he does, but no one really likes THAT much fiber except the clinically insane.

Monday was a tribute to what everyone seemed to be talking about at the reunion:

the Black Bean Burger

Today was another oldie: Cajun Beans'n Rice. Except I did make a few changes. First, I cooked by 1/3 C dried black beans and 1/2 C Texmati rice in the crockpot, and then proceeded as normal.

I changed today's menu for one reason...Cornbread. You may proceed to make and enjoy.

Jalapeno Skillet Cornbread

Plan of Attack:

1. Mix Dry Ingredients

2. Mix Wet Ingredients

3. Combine and Bake

Ingredients for 8-10 servings (1 skillet worth):

Dry Ingredients-

1 C yellow cornmeal

¾ C all-purpose flour

1 C frozen corn kernals

½ tsp baking soda

¼ C granulated sugar

½ tsp salt

1 medium/large jalapeno, chopped

Wet Ingredients-

1 C greek yogurt

2 medium eggs

¼ C unsalted butter, melted

¼ C milk

1.5 oz shredded baby gouda

Instructions:

1. Preheat oven to 400 degrees
2. Combine dry ingredients in a large mixing bowl
3. Whisk together wet ingredients in another bowl
4. Add wet ingredients to the dry ingredient bowl and stir until just combined
5. Pour batter into a greased 10” cast-iron skillet
6. Bake 25-30 minutes
7. Enjoy!