Black Bean Corn Bread
With beans and corn, this spicy bread packs a punch of protein and flavor.
INGREDIENTS | YIELDS 1 LOAF
- ½ cup (1 stick) unsalted butter
- ¼ cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1 15-ounce can black beans, rinsed and drained
- ½ cup corn kernels
- 2 scallions, chopped
- 1 jalapeño, diced
- ½ cup grated jack cheese
Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
In a large bowl, beat together butter and sugar until creamy and smooth. Add egg, and beat until creamy.
Sift together all-purpose flour, cornmeal, baking powder, and salt, then add to butter mixture alternately with sour cream. Fold in beans, corn, scallions, jalapeño, and cheese.
Transfer batter to prepared pan; smooth the top. Bake 30 minutes. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.
To prevent canned black beans from turning the entire batter black, rinse them under cold water until the water runs clear. This removes the starchy, salty liquid they are packed in, which, if added with the beans, would not only color the batter, but also drastically alter the flavor and consistency of the finished quick bread. After rinsing, drain them well before folding into the batter.