Gluten free and the bean and cornmeal make a healthy protein as well as a delicious combination.


  • 2 cups WEM Organic Yellow Cornmeal or WEM Organic White Cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon red pepper (optional)
  • 2 cups cooked, drained pinto beans (1-15 1/2 oz. can)
  • 1 1/2 cups milk
  • 2 eggs, lightly beaten
  • 2 tablespoons bacon drippings, olive or vegetable oil.


Hands on Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Servings: 8 to 10

  1. Preheat oven to 450 degrees.
  2. Put bacon drippings or oil in a 10 inch cast iron skillet or a 9 inch pan and put in oven while preheating.
  3. In a medium size bowl, stir together the cornmeal, salt and baking powder
  4. In a small bowl combine eggs and milk.
  5. Stir into dry mixture.
  6. Drain beans.
  7. Spoon beans into batter and mix well.
  8. Remove hot pan from oven.
  9. Pour hot oil into batter and mix well.
  10. Pour batter into hot pan.
  11. Bake for 20 minutes or until golden brown.

Recipe Tips and Tricks

Cherokee Bean Bread and a crisp green salad make a quick and complete meal!