Can be prepared in 45 minutes or less.

Ingredients

　　1/2 cup yellow cornmeal

　　1/4 cup all-purpose flour

　　1/4 teaspoon double-acting baking powder

　　1/4 teaspoon cayenne

　　1/4 teaspoon salt

　　1/2 teaspoon ground cumin

　　1/3 cup milk

　　1 large egg yolk

　　1 cup 1/4-inch-diced extra-sharp Cheddar (about 1/4 pound)

　　1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels

　　2 large egg whites

　　vegetable oil for frying the fritters

　　sour cream and tomato salsa as accompaniments if desired

　　In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.