Black Bean Cornbread

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==Description==
This spicy cornbread goes well with chili or a hearty bean soup. 
* Contributed by Healthy Recipes for Diabetic Friends Y-Group
* From: www.cinnamonhearts.com
* Source: Magic Beans, 1996 by Patti Bazel Geil.
* Makes 16 servings
==Ingredients==
* non-stick cooking spray
* 3 cups Bisquick baking mix
* 1 cup cornmeal
* ¾ cup canned black beans, rinsed and drained
* ¾ cup shredded low-fat cheddar cheese
* 1 cup skim milk
* 1 cup egg substitute (equal to 4 eggs)
* 2 Tbsp canola oil
* ½ tsp chili powder
* ⅛ tsp ground cumin
* ½ tsp oregano
* 2 medium tomatoes, seeded and finely chopped
* 1 (4-oz) can diced green chiles, drained
==Directions==
# Preheat oven to 375°F. Spray bottom only of a 9- x 9-inch pan with cooking spray; dust with flour.
# Mix all ingredients and beat 30 strokes. Spread in pan.
# Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Cut into squares and serve warm.
== Nutritional information ==
Per (1-square) serving: 
* 178 Calories | 6g Total Fat (1g Sat Fat) | 25g Carbs | 2g Dietary Fiber | 4 mg Cholesterol | 373 mg Sodium | 6g Protein
* Exchanges: 2 Starches, 1 Fat
Category:Black bean Recipes
Category:Cheddar Recipes
Category:Cornbread Recipes
Category:Diabetic-friendly Recipes
Category:Egg substitute Recipes
Category:Tomato Recipes
Category:Baking mix Recipes