Bean bread is a traditional dish of Native Americans. In his book Adair’s History of the American Indians, James Adair, who lived among Indians from 1735 until about 1770, noted that corn was often mixed with beans to make bread. The original recipe was made by wrapping the dough in corn husks or hickory leaves and boiling it. The bean bread recipe and many others were passed along to European settlers who adapted them to their own tastes and cooking techniques.
Recipe Servings: 10
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 Tbsp sugar
- 1 cup buttermilk
- ½ cup (1 stick) butter, melted
- 1 egg, beaten
- 2 Tbsp honey
- 1 cup pinto beans, drained
Directions
- Preheat the oven to 400°F and grease an 8-inch cast iron skillet using nonstick cooking spray. Place the skillet in the oven.
- Mix together the cornmeal, flour, baking powder, sugar, buttermilk, melted butter, beaten egg, and honey in a large bowl until well incorporated.
- Fold in the beans.
- Pour the batter into the heated skillet.
- Bake for 30 minutes or until golden-brown.
- Serve warm.
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