bean and cornbread casserole
(1 rating)
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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 rating)
yield
serving(s)
prep time
25 Min
cook time
35 Min
method
Bake
Ingredients For bean and cornbread casserole
- BEAN MIX
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cooking oil or spray
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1/2 mdonion, chopped
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1/2 cgreen bell pepper, chopped
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2 clovegarlic, minced
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1 (16oz) cankidney beans
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1 (16oz) canpinto beans
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1 (16oz) canchopped tomatoes
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1 (8oz) cantomato sauce
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1 tspchili powder
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1/2 tspblack pepper
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1/2 tspmustard, dried
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1/8 tsphot sauce or red pepper (optional)
- CORNBREAD
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1 ccornmeal
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1 cflour
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2 1/2 tspbaking powder
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1/2 tspsalt
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1 Tbspsugar
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1 1/4 cmilk
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2 lgeggs
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3 Tbspcooking oil
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1 (8.5oz) cancream corn
How To Make bean and cornbread casserole
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1Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
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2Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
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3Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
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4Cover and cook about 5 minutes.
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5Spoon bean mixture into a greased, 13x9" pan and set aside.
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6In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
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7In separate bowl, combine milk, eggs, oil and cream corn.
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8Add liquid mixture into dry mixture and stir till proper consistency.
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9Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
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10Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.
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Categories & Tags for Bean and Cornbread Casserole:
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