CORNBREAD AND BEANS CASSEROLE Place the following in a 9" x 13" pan: 2 15 oz. cans Pinto Beans (or Chile Beans), NOT drained 1 16 oz. can corn, drained 1/2 onion, chopped 1 tsp. cumin In a medium bowl combine the following: 1 cup cornmeal 1 cup flour 1 TBSP. baking powder 1/4 cup sugar Stir; add 1 cup plus 2 TBSP. milk and 1 TBSP olive oil Pour over pan of beans and bake at 375 for 30 minutes. The cornbread will expand to cover the beans while cooking creating a layered effect. This makes 6 LARGE servings, 435 calories, 4 grams of fat. Source: unknown (passed down from my mother) From Andrea