Mexican Pan Bread

1/4 cup onion flakes
3/4 teaspoon garlic flakes
1 tablespoon oil
1/2 cup dried kidney beans, cooked
3/4 cup bean liquid
1  egg, beaten
1 cup cornmeal
1 tablespoon chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/3 cup grated cheese
Preheat oven to 350 degrees.

In a heavy bottom skillet, sauté onion and garlic in oil. In a medium-sized mixing bowl, mix together all the remaining ingredients except the cheese. Pour this mixture into the skillet and stir to mix well. Sprinkle grated cheese on top and bake for about 10 minutes.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 15 min

Servings: 4

Recipe By: Nancy Albright

From:  The Rodale Cookbook
Used with permission of Ballantine Books