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" Cornbread, black beans and eggs make a hearty, satisfying dinner. Alma from Take Back the Kitchen shares her recipe for this breakfast-for-dinner dish. \u2014 Kim Walker  It is so easy to run out of interesting and healthy ideas for meals. Below is a recipe that can be made for breakfast, lunch or dinner, is healthy and festive and can be modified to everyone&amp;#039;s taste and dietary restrictions (the cornbread can even be made vegan). Enjoy! Mexican Breakfast for Dinner Night Serves 4 Ingredients: 8 eggs Black Beans: 2 cans of black beans 3 TBS honey (I also like using Stingers brand honey, which already has some spice in it) 1/8 tsp cayenne pepper Combine and let simmer on the stove until thick. Add salt and pepper to taste Cornbread: 1 cup cornmeal, any kind 1 cup unbleached flour 1/3 cup sugar 2 1/2 tsp baking powder 1/4 tsp salt 1 cup whole milk (or almond milk) 6 TBS sweet butter (OR coconut oil) 1 egg, slightly beaten (optional if making vegan) 1 cup fresh or frozen and thawed corn 1/3 cup maple syrup Combine all ingredients and bake in 8&amp;quot; X 8&amp;quot; pan for about 25 minutes or until knife comes out clean optional additions: cilantro garnish Greek yogurt sour cream hot sauce Directions: Place a 2&amp;quot; X 2&amp;quot; piece of cornbread on every plate, top with beans and 2 eggs , prepared any style. Garnish with fresh cilantro and serve with a dollop of Greek Yogurt or sour cream and hot sauce if you like. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a46948/mexican-breakfast-for-dinner/>