Cornbread with Black Beans and Cheddar Cheese

I have been struggling with things to send Kiran for lunch that are nutritious and that he will eat. This isn't perfect, but he really likes it, it's easy to make, and it will be easy to pack.

from Whole Foods

Cornbread with Black Beans and Cheddar Cheese

Ingredients: 

• 1 1/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 2 eggs
• 1 cup buttermilk (I use approx. 1/2 cup plain yogurt and 1/2 cup milk for this)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 3 green onions, sliced
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup cooked and drained black beans 
•  
• Ingredient Options:
• Cayenne pepper, sliced jalapeño pepper or chili powder. Feel free to substitute whole wheat pastry flour for the all-purpose flour.
   

  Method: 
  Preheat the oven to 450°F. Oil a 9x9-inch baking dish with canola or olive oil spray and set aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and sea salt. In a separate bowl, whisk eggs with buttermilk, melted butter, cheese, green onions, corn and black beans. Stir in any optional ingredients desired. Add to dry ingredients, blending until just combined.
  
  Pour batter into the prepared pan and bake until golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Cool slightly before slicing.

   

   

   
  Nutritional Info: 

  Per Serving: Serving size: 82g-wt., 180 calories (80 from fat), 9g total fat, 5g saturated fat, 55mg cholesterol, 310mg sodium, 20g carbohydrates, (2 g dietary fiber, 3g sugar), 7g protein.