Real Recipes From Real Home Cooks ®

bean and cornbread casserole

(1 rating)
Recipe by
Candace Lemings
Port Hudson, LA

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....

(1 rating)
yield serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For bean and cornbread casserole

  • BEAN MIX
  • cooking oil or spray
  • 1/2 md
    onion, chopped
  • 1/2 c
    green bell pepper, chopped
  • 2 clove
    garlic, minced
  • 1 (16oz) can
    kidney beans
  • 1 (16oz) can
    pinto beans
  • 1 (16oz) can
    chopped tomatoes
  • 1 (8oz) can
    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 lg
    eggs
  • 3 Tbsp
    cooking oil
  • 1 (8.5oz) can
    cream corn

How To Make bean and cornbread casserole

  • 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.
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