bean and cornbread casserole
(1 rating)
No Image
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 mdonion, chopped
-
1/2 cgreen bell pepper, chopped
-
2 clovegarlic, minced
-
1 (16oz) cankidney beans
-
1 (16oz) canpinto beans
-
1 (16oz) canchopped tomatoes
-
1 (8oz) cantomato sauce
-
1 tspchili powder
-
1/2 tspblack pepper
-
1/2 tspmustard, dried
-
1/8 tsphot sauce or red pepper (optional)
- CORNBREAD
-
1 ccornmeal
-
1 cflour
-
2 1/2 tspbaking powder
-
1/2 tspsalt
-
1 Tbspsugar
-
1 1/4 cmilk
-
2 lgeggs
-
3 Tbspcooking oil
-
1 (8.5oz) cancream corn
How To Make bean and cornbread casserole
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Bean and Cornbread Casserole:
ADVERTISEMENT
ADVERTISEMENT