Bean & Cornbread Casserole
This is a great, stick-to-your-ribs one-dish supper.
Sauté the onion and garlic in the olive oil in a large saucepan over medium heat. Add the chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, black beans, and chiles. Cover, reduce heat to medium-low, and simmer for 10 minutes.
Spray a 2-quart casserole dish with cooking spray. Pour the bean mixture into the dish, cover, and set aside.
In a medium bowl, combine the buttermilk, egg and corn, stirring well. Add the self-rising cornmeal and stir, just to combine. Pour the cornmeal mixture over the bean mixture in an even layer.
Bake for 20 to 25 minutes, or until the cornbread topping is lightly browned. Serve hot. Makes 4 to 6 servings.
Prep time: 30 minutes; Cooking time: 20-25 minutes; Total time: 50-55 minutes
Recipe editor Patricia Mitchell
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