Black Bean and Corn Cornbread

Kick it up with this Black Bean and Corn Cornbread!

Fresh sweet corn is ready so add it to some of your favorite recipes. Ruth came up with this recipe and it is delish!

1/4 Cup of Soft Butter

1 1/4 Cup of Water

1 15oz. Can of Black Beans (drained & rinsed)

1 Ear of Fresh Sweet Corn cooked* or optional 1 can of whole kernel corn drained or small bag of frozen corn partially thawed.

1 tsp. Cumin

2 Pinches of Cayenne Pepper

1/4 Cup Chopped Cilantro

2 Tbls. Lime Juice

Prepare cornbread as directed and fold in vegetables and seasonings.

Spoon into a 9×13 greased baking dish.

Bake 30 minutes at 350 degrees.

Serve with a little fresh salsa on top!

Our Sturdiwheat Midwest Corn Bread is GMO Free and great as a side with your favorite chili or fried chicken!

*Tip for cooking fresh sweet corn in the microwave. Microwave 3 minutes with the husks on, cool and pull husk off. Cut corn off the cob!

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