2tablespoonsagave nectar or other liquid sweetener
1cupcornmeal
1cupunbleached all-purpose flourwhole wheat pastry flour, or gluten-free flour
3/4teaspoonsalt
1teaspoonbaking powder
1/2teaspoonbaking soda
2tablespoonsground flax seeds
Instructions
Filling:
Mash half of the beans well. In a non-stick skillet, sauté the onion until it’s translucent; add the garlic and bell pepper and cook for another two minutes.
Add all remaining ingredients, including the beans. Stir and cook until hot throughout and set aside.
Cornbread (recipe adapted from Food for Life, by Neal Barnard, M.D):
Mix the soymilk, cider vinegar, and agave nectar together and set aside.
Oil your pans and preheat the oven to 375 F.
PanMix all the dry ingredients together. Add the soymilk mixture, and mix only until blended.
Pour a thin layer of batter into each cup. Carefully spoon a strip of filling over the batter . (See photo.) Cover the filling with more batter. Try not to over-fill the molds.
Bake for about 15 minutes or until a toothpick inserted in the center comes out without batter stuck to it. (It may have beans on it, though.) Allow to cool in the pan.