Garden Pan Bread

25 min · Serves 4

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw

What goes in

• ½ cupcornmeal
• ½ cupall-purpose flour
• 4.9 mlbaking powder
• 1.2 mlsalt
• 2ripe bananas, mashed
• ½ cupwater
• 14.8 mlegg mix
• ¼ cupraisins
• ¼ cupwalnuts, chopped
• 1nonstick cooking spray

How to cook it

1. Preheat oven to 350 °F.
2. In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. Set aside.
3. In a small bowl, combine bananas, water, and egg mix. Stir until mixed well.
4. Stir banana mixture into cornmeal mixture. Mix until dry ingredients are moistened. Gently stir in raisins and walnuts.
5. Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.
6. Spoon batter into skillet or baking pan.
7. Bake for 18 to 20 minutes or until bead is golden brown and pulls away from the edges. A wooden toothpick or clean fork inserted into the center of the bread should come out clean.
8. Cut into four equal slices and serve hot or cold.

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