Instructions: 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.

Vegetarian, Soup /

says ... It took me years to develop a good corn bread recipe. So many recipes are dry, crumbly, and uninspiring. This version hits the spot. The alliance of beans and corn once again yields a satisfying result. Although this corn bread makes a scrumptious breakfast, it is also a tasty companion to soup, chili, or stew.

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