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.