bean and cornbread casserole

(1 RATING)
42 Pinches
Port Hudson, LA
Updated on Jul 30, 2013

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....

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

Discover More

Culture: Mexican
Category: Casseroles
Keyword: #cornbread
Keyword: #Casserole
Keyword: #beans
Ingredient: Beans/Legumes
Method: Bake

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