Bean & Cornbread Casserol Recipe

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Bean & Cornbread Casserol

Bob Wakeman

By
@bluecatfish1

this is a great for camping.On spring or fall cool days. But it's good any time.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
30 Min
Cook:
1 Hr 20 Min

Ingredients

1
large onion,chopped
1/2 lb
bacon
1
green bell pepper,chopped
2 clove
garlic,minced
1 can(s)
red kidney beans
1 can(s)
pinto beans
1 can(s)
diced tomatos
1 can(s)
tomato sauce
1 tsp
chili powder
1 tsp
black pepper
1 tsp
dry mustard
1 tsp
hot sauce
1 c
self-rising corn meal
1-1/4 c
milk
1 can(s)
corn, cream-style
1 large
egg
4 tsp
butter

Step-By-Step

1in a large dutch oven,fry bacon till crisp. Remove from pot crumble and reserve. Remove 1/2 bacon drippings,add butter,Then saute onion,bell pepper and garlic until tender. add undrained beans. Add diced tomatos and juice,tomato sauce abcon,and seasonings. Cover and cook 30 min.
2In a mixing bowl combine cornmeal,corn,milk,egg,and 3 tsb butter. mix well. Spoon evenly over cooked bean mixture. cover and cook over medium heat for 35 min. Add top coals and bake approx. 25 mn. until cornbread is done. In the kitchen: bake abought 1 hour at 350.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tags: Quick & Easy, Healthy