Pinto Bean And Double Corn Bread

Preheat the oven to 375F degrees.

Place the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl
and blend together. In a separate bowl, whisk together the eggs,
buttermilk, milk, and melted butter.

Gently fold the liquid ingredients into the dry ingredients until the
mixture forms a batter. Fold in the beans and corn. Pour the batter into a
greased 9- by 13-inch baking pan.

Bake for 20 to 25 minutes until the crust is lightly browned and a
toothpick inserted in the center comes out clean. Remove from the heat and
let cool for a few minutes. Cut into squares and serve warm.

Yield: 12 servings Each serving provides: 341 Calories, 11 g fat, 95 mg
chol., 561 mg sodium. (51 g Carbohydrate, 9 g Protein, 3 g Dietary Fiber)