"Magic" Cornbread

Here is how pink the batter looks

See how it changes after baking?
These first two pictures were made with yellow split peas ground into flour

This last picture is of the cornbread made with pinto bean flour. 

I call this magic because the beets in this batter is very pink but then it changes color as it bakes and if you don't like beets, here is a tasty way to enjoy the nutrients without noticing the beet taste at all:) The real magic is in the ingredients which combine to make a complete protein.  I grind my own flours.

2 Cups Cornmeal (I use fresh ground popcorn kernals)
2 Cups pinto bean flour (or a combination of 1/2 cup yellow split pea flour and 1 1/2 cups Great Northern Bean flour) 
1/2 cup beet puree (fresh is best when I have them.  They don't even have to be cooked before blending. Or use canned fancy beets--not the  pickled kind--and blended them up with a little water in the blender)
2 Tablespoons baking powder (or use 1 1/2 teaspoons of baking soda and 3 teaspoons of cream of tartar)
1 teaspoon salt
2 beaten eggs
 2 cups milk
1/2 cup olive oil

• Combine dry ingredients in one bowl and wet ingredients in another.
• Mix wet and dry together and put into two well oiled 8"x 8" round pans
• bake in preheated 425 F oven for about 20 minutes
• Let cool a few minutes before cutting into wedges or it will be really crumbly.