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:

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

Directions Step-By-Step

1
Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
2
Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
3
Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
4
Cover and cook about 5 minutes.
5
Spoon bean mixture into a greased, 13x9" pan and set aside.
6
In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
7
In separate bowl, combine milk, eggs, oil and cream corn.
8
Add liquid mixture into dry mixture and stir till proper consistency.
9
Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
10
Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican