We had something new for dinner tonight – beans and cornbread! A true pantry meal, everything about this dish is quick and easy. Daddy C loved it and so did Snowflake. Peanut liked her cornbread but wasn’t as much of a fan of the beans. But, 3 out of 4 taste-buds, I’d say that’s a winner.
Here is our recipe:
White Beans N’ Bacon
1 can of Great Northern White Beans (or 1.5 cups cooked)
1.5 TBSP Bacon Grease
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
dash of salt and pepper
1 teaspoon cornstarch
1/3 cup water
1. Drain and rinse beans. Meanwhile, melt bacon grease in a small pan.
2. Add beans to pan, stirring to coat. Add additional seasonings. Add water and cornstarch. Turn to low.
3. Cook until soft and thick. Serve over cornbread with a cold glass of milk.
You can use boxed corn-bread, but why do that when it’s easy to make your own? I made up a mix of whole wheat cornbread mix quite a while ago and so I used that. Here’s the recipe for that:
Whole Wheat Cornbread Mix
3 cups whole wheat flour
3 cups corn meal
¾ cup sugar
2 Tbs baking powder
1 ½ tsp salt
¾ cup oil (olive or coconut)
Mix flour, cornmeal, sugar, baking powder and salt, until well blended. Drizzle oil through the mixture and work until fine crumbs. Store in a sealed baggie.
1 cup of mix = 1 box of purchased cornbread mix.
To use: To 1 cup mix, Add 1 egg and 1/3 cup milk. Pour into greased muffin cups. Bake at 400 degrees for 18-25 minutes or until done.