FBD

Bean & Cornbread Casserole

SouthernVegetarianIntermediate10 minBy Northstar

Ingredients

Servings
4
  • 1 tsp Olive oil
  • 1 cup Chopped onion
  • 1 each Garlic clove, minced or put through a press
  • 1 tsp Chili powder
  • 1 each -1/2 Teaspoon Ground cumin
  • 1 tsp Sugar
  • 0.5 tsp Dried oregano (preferably Mexican oregano)
  • 2 each 8-ounce cans Tomato sauce
  • 2/3 cup Cooked pinto beans, drained
  • 2/3 cup Cooked black beans, drained
  • 1 each 4.5-ounce can Chopped green chiles, drained
  • 0.8 cup Buttermilk
  • 1 each Egg, lightly beaten
  • 1 cup Cream-style corn
  • 1 each -1/3 Cup Self-rising yellow cornmeal mix (not cornbread mix)

Instructions

  1. 1

    Preheat oven to 400 F.

  2. 2

    Saut the onion and garlic in the olive oil in a large saucepan over medium heat.

  3. 3

    Add the chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, black beans, and chiles.

  4. 4

    Cover, reduce heat to medium-low, and simmer for 10 minutes.

  5. 5

    Spray a 2-quart casserole dish with cooking spray.

  6. 6

    Pour the bean mixture into the dish, cover, and set aside.

  7. 7

    In a medium bowl, combine the buttermilk, egg and corn, stirring well.

  8. 8

    Add the self-rising cornmeal and stir, just to combine.

  9. 9

    Pour the cornmeal mixture over the bean mixture in an even layer.

  10. 10

    Bake for 20 to 25 minutes, or until the cornbread topping is lightly browned.

  11. 11

    Makes 4 to 6 servings.

Tags

greekgod-bless-texas