Bean Bread

A staple of Cherokee cooking, traditional bean bread was unleavened and unseasoned, and boiled in corn leaves rather than baked. This updated version is akin to modern cornbread and will be more familiar to contemporary palettes.
Photography By Brian Kelley | September 01, 2014

Instructions

Preheat oven to 400°. Grease an 8 x 8 pan with butter and place in the oven.

Mix all ingredients together, except beans, until well incorporated. Fold in beans and pour into greased, heated pan.

Bake for 30 minutes or until golden brown.

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Ingredients

  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 egg, beaten
  • 2 tablespoons honey
  • Dash of red pepper flakes
  • 1 cup cooked pinto beans, drained
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