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bean & cornbread casserol

(1 rating)
bluecatfish1 avatar
Recipe by
Bob Wakeman
@bluecatfish1
Dupo, IL

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

(1 rating)
yield 10 -12
prep time 30 Min
cook time 1 Hr 20 Min

Ingredients For bean & cornbread casserol

  • 1
    large onion,chopped
  • 1/2 lb
    bacon
  • 1
    green bell pepper,chopped
  • 2 clove
    garlic,minced
  • 1 can
    red kidney beans
  • 1 can
    pinto beans
  • 1 can
    diced tomatos
  • 1 can
    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
    corn, cream-style
  • 1 lg
    egg
  • 4 tsp
    butter

How To Make bean & cornbread casserol

  • 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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Categories & Tags for Bean & Cornbread Casserol:

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