1/2 cup honey
2 cups buttermilk
2  eggs
8 tablespoons melted butter
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon Frontier Cajun Seasoning

1  large onion, sliced
1 tablespoon olive oil
1  large carrot, grated
2 cups cooked pinto beans
1 cup catsup
1 tablespoon dry mustard
1 tablespoon Frontier Cajun Seasoning
1 tablespoon molasses
1 cup mozzerella or cheddar cheese, grated

Preheat oven to 400 degrees.

To prepare cornbread: Mix liquid ingredients (honey, buttermilk, eggs, butter) in one bowl and dry ingredients in another. Add dry ingredients (flour, baking powder, baking soda, Cajun Seasoning) to liquid ingredients and mix well. Pour into a buttered 9- x 12-inch pan. Bake 20 minutes or until bread tests dry.

While cornbread is baking, prepare beans as follows: Sauté onion in olive oil. Add carrot and sauté another 2 minutes. Add pintos, catsup, mustard, Cajun Seasoning and molasses. Heat thoroughly.

Slice cornbread into a 1/2 inch layer to fill the bottom of 8 inch square baking dish. Cover cornbread layer with 1/2 cup cheese. Cover cheese layer with bean mixture. Top with remaining cheese.

Bake until cheese melts, about 15 minutes. Decorate with wedges of remaining cornbread and serve.