Rockin’ Moroccan Garbanzo Cornbread
Marion County Sertoma Club
1 ½ cups Martha White Self-rising Cornmeal
1 cup Mayfield buttermilk
1 large egg
½ cup Mayfield Sour Cream
¼ cup oil
1 cup chopped Bush’s Garbanzo Beans (drained)
1 cup chopped or shredded chicken
1 cup shredded cheddar cheese
1 teaspoon chili powder
1 tablespoon ground cumin
1 In a medium sized bowl mix cornmeal, egg, sour cream, oil, chili powder, cumin and buttermilk.
2. Stir in chicken, cheese, and beans.
3. Pour into a greased 9×13 pan or Lodge Cast Iron Skillet.
4. Bake at 400° for 30 minutes until center is cooked through.