bean and cornbread casserole
(1 RATING)
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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prep time
25 Min
cook time
35 Min
method
Bake
yield
~ 8
Ingredients
- BEAN MIX
- - cooking oil or spray
- 1/2 medium onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (16oz) can kidney beans
- 1 (16oz) can pinto beans
- 1 (16oz) can chopped tomatoes
- 1 (8oz) can tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard, dried
- 1/8 teaspoon hot sauce or red pepper (optional)
- CORNBREAD
- 1 cup cornmeal
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons cooking oil
- 1 (8.5oz) can cream corn
How To Make bean and cornbread casserole
-
Step 1Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
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Step 2Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
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Step 3Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
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Step 4Cover and cook about 5 minutes.
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Step 5Spoon bean mixture into a greased, 13x9" pan and set aside.
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Step 6In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
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Step 7In separate bowl, combine milk, eggs, oil and cream corn.
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Step 8Add liquid mixture into dry mixture and stir till proper consistency.
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Step 9Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
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Step 10Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Main Dishes
Category:
Casseroles
Keyword:
#cornbread
Keyword:
#Casserole
Keyword:
#beans
Ingredient:
Beans/Legumes
Method:
Bake
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