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Ingredients
 1 tbsp olive oil
 1 cup chopped onion
 1 garlic clove, minced or put through a press
 1 tbsp chili powder
 1 tsp ground cumin
 1 tsp sugar
 ½ tsp dried oregano (preferably Mexican oregano)
 2 8oz cans tomato sauce
  cup cooked pinto beans, drained
  cup cooked black beans, drained
 1 4.5oz can chopped green chiles, drained
 ¾ cup buttermilk
 1 egg, lightly beaten
 1 cup cream-style corn
 1 ⅓ cups self-rising yellow cornmeal (not cornbread mix)
Directions
1

Preheat oven to 400 °F.

2

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.

3

Spray a 2-quart casserole dish with cooking spray. Pour the bean mixture into the dish, cover, and set aside.

4

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.

5

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

About Bean & Cornbread Casserole

This hearty casserole makes for a wonderful main course or side dish – perfect for potluck get-togethers. You can also add ground beef to the recipe if you like a meatier meal. Makes 4 to 6 servings.

Ingredients

 1 tbsp olive oil
 1 cup chopped onion
 1 garlic clove, minced or put through a press
 1 tbsp chili powder
 1 tsp ground cumin
 1 tsp sugar
 ½ tsp dried oregano (preferably Mexican oregano)
 2 8oz cans tomato sauce
  cup cooked pinto beans, drained
  cup cooked black beans, drained
 1 4.5oz can chopped green chiles, drained
 ¾ cup buttermilk
 1 egg, lightly beaten
 1 cup cream-style corn
 1 ⅓ cups self-rising yellow cornmeal (not cornbread mix)

Directions

1

Preheat oven to 400 °F.

2

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.

3

Spray a 2-quart casserole dish with cooking spray. Pour the bean mixture into the dish, cover, and set aside.

4

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.

5

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

Bean & Cornbread Casserole
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