Bean & Cornbread Casserole
This is a great, stick-to-your-ribs one-dish supper.
- Preheat oven to 400°F.
- 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
- Article: Cooking Beans