Farmer Jack Cornbread


2 cups self-rising cornmeal

1/2 cup self-rising flour

1 cup Mayfield buttermilk

1 cup Mayfield sour cream

1 cup Bush’s black beans (drained)

1 egg

1/4 cup sugar

1/2 melted butter

1/2 cup chopped onion

1 cup cream-style corn

3/4 cup chopped jalapenos

1/2 tsp cumin

1 1/2 cups shredded pepper jack cheese (reserve 1/2 cup)


Preheat oven to 400 degrees. Mix flour and cornmeal. Mix other ingredients (except reserved cheese). Combine all ingredients (except reserved cheese) and pour into a greased Lodge Cast Iron skilled. Sprinkle remaining 1/2 cup cheese. Bake at 400 for 25 minutes. Can also be baked in greased Lodge Cast Iron baking pan.