Bean And Cornbread Casserole Recipe

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Bean and Cornbread Casserole

Candace Lemings

By
@mrsCLemings

I got this recipe from my grandmother-in-law, I haven't tried it yet, but it looks yummy! There's just so many ingredients....


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Rating:
★★★★★ 1 vote
Serves:
~ 8
Prep:
25 Min
Cook:
35 Min
Method:
Bake

Ingredients

BEAN MIX

cooking oil or spray
1/2 medium
onion, chopped
1/2 c
green bell pepper, chopped
2 clove
garlic, minced
1 (16oz) can(s)
kidney beans
1 (16oz) can(s)
pinto beans
1 (16oz) can(s)
chopped tomatoes
1 (8oz) can(s)
tomato sauce
1 tsp
chili powder
1/2 tsp
black pepper
1/2 tsp
mustard, dried
1/8 tsp
hot sauce or red pepper (optional)

CORNBREAD

1 c
cornmeal
1 c
flour
2 1/2 tsp
baking powder
1/2 tsp
salt
1 Tbsp
sugar
1 1/4 c
milk
2 large
eggs
3 Tbsp
cooking oil
1 (8.5oz) can(s)
cream corn

Step-By-Step

1Coat large skillet with cooking oil/spray; place over medium-high heat until hot.

2Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.

3Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.

4Cover and cook about 5 minutes.

5Spoon bean mixture into a greased, 13x9" pan and set aside.

6In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.

7In separate bowl, combine milk, eggs, oil and cream corn.

8Add liquid mixture into dry mixture and stir till proper consistency.

9Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.

10Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican