Bean & Cornbread Casserole
This is a great, stick-to-your-ribs one-dish supper. Add a salad, if you like, to make it complete. A word to the wise here: feel free to use canned beans. Just put them in a big colander and lightly rinse.
- 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.
Note:The first time I made this casserole, I had to search the baking aisle for self-rising cornmeal. I had not bought it before. Without reading the label carefully, I was unaware I had bought self-rising cornmeal with buttermilk, so this cornbread got a double dose of buttermilk since the recipe calls for 3/4 cup. The cornbread topping on the casserole, however, turned out both delicious and beautiful despite my error. Since that time, I always make it this way.
Ready in: 50-55 Min
Recipe editor Patricia Mitchell