Take Back the Kitchen with Alma Schneider

P1090939.JPG I love breakfast for dinner night, especially when it is Mexican. Enjoy this healthy recipe that can make use of leftovers from taco night!
Mexican Breakfast for Dinner Night
Serves 4
8 eggs
Black Beans:
2 cans of black beans
3 TBS honey (I also like using Henry’s Humdinger brand: http://henryssweetmiraclehoney.com/, which already has some spice in it)
1/8 tsp cayenne pepper
Combine and let simmer on the stove until thick. Add salt and pepper to taste
1 cup cornmeal, any kind
1 cup unbleached flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk (or almond milk)
6 TBS sweet butter (OR coconut oil)
1 egg, slightly beaten (optional if making vegan)
1 cup fresh or frozen and thawed corn
1/3 cup maple syrup
Combine all ingredients and bake in 8″ X 8″ pan for about 25 minutes or until knife comes out clean
optional additions:
cilantro garnish
Greek yogurt
sour cream
hot sauce
Place a 2″ X 2″ piece of cornbread on every plate, top with beans and 2 eggs , prepared any style. Garnish with fresh cilantro and serve with a dollop of Greek Yogurt or sour cream and hot sauce if you like.
For more great recipes, visit Alma at Take Back the Kitchen.