bean & cornbread casserol
(1 RATING)
this is a great for camping.On spring or fall cool days. But it's good any time.
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prep time
30 Min
cook time
1 Hr 20 Min
method
---
yield
10-12 serving(s)
Ingredients
- 1 - large onion,chopped
- 1/2 pound bacon
- 1 - green bell pepper,chopped
- 2 cloves garlic,minced
- 1 can red kidney beans
- 1 can pinto beans
- 1 can diced tomatos
- 1 can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce
- 1 cup self-rising corn meal
- 1-1/4 cup milk
- 1 can corn, cream-style
- 1 large egg
- 4 teaspoons butter
How To Make bean & cornbread casserol
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Step 1in a large dutch oven,fry bacon till crisp. Remove from pot crumble and reserve. Remove 1/2 bacon drippings,add butter,Then saute onion,bell pepper and garlic until tender. add undrained beans. Add diced tomatos and juice,tomato sauce abcon,and seasonings. Cover and cook 30 min.
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Step 2In a mixing bowl combine cornmeal,corn,milk,egg,and 3 tsb butter. mix well. Spoon evenly over cooked bean mixture. cover and cook over medium heat for 35 min. Add top coals and bake approx. 25 mn. until cornbread is done. In the kitchen: bake abought 1 hour at 350.
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