Bean & Cornbread Casserol

Bean & Cornbread Casserol Recipe

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Bob Wakeman

By
@bluecatfish1

this is a great for camping.On spring or fall cool days. But it's good any time.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
30 Min
Cook:
1 Hr 20 Min

Ingredients

  • 1
    large onion,chopped
  • 1/2 lb
    bacon
  • 1
    green bell pepper,chopped
  • 2 clove
    garlic,minced
  • 1 can(s)
    red kidney beans
  • 1 can(s)
    pinto beans
  • 1 can(s)
    diced tomatos
  • 1 can(s)
    tomato sauce
  • 1 tsp
    chili powder
  • 1 tsp
    black pepper
  • 1 tsp
    dry mustard
  • 1 tsp
    hot sauce
  • 1 c
    self-rising corn meal
  • 1-1/4 c
    milk
  • 1 can(s)
    corn, cream-style
  • 1 large
    egg
  • 4 tsp
    butter

How to Make Bean & Cornbread Casserol

Step-by-Step

  1. in 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.
  2. In 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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About Bean & Cornbread Casserol

Course/Dish: Vegetables, Side Casseroles
Other Tags: Quick & Easy, Healthy




Show 3 Comments & Reviews

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