Bean and Cornbread Casserole

Bean And Cornbread Casserole

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Candace Lemings


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 vote

~ 8
25 Min
35 Min



  • ·
    cooking oil or spray
  • 1/2 medium
    onion, chopped
  • 1/2 c
    green bell pepper, chopped
  • 2 clove
    garlic, minced
  • 1 (16oz) can(s)
    kidney beans
  • 1 (16oz) can(s)
    pinto beans
  • 1 (16oz) can(s)
    chopped tomatoes
  • 1 (8oz) can(s)
    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)

  • 1 c
  • 1 c
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 Tbsp
  • 1 1/4 c
  • 2 large
  • 3 Tbsp
    cooking oil
  • 1 (8.5oz) can(s)
    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.

Printable Recipe Card

About Bean and Cornbread Casserole

Main Ingredient: Beans/Legumes
Regional Style: Mexican

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