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Bean and Cornbread Casserole




Source of Recipe


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List of Ingredients





Number of Servings: 8


1 onion chopped
1 green pepper chopped
2 cloves garlic minced
1 can red kidney beans, undrained
1 can pinto beans, undrained
1 can diced tomato, undrained
1 can tomato sauce
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon prepared mustard
1 teaspoon hot sauce
1 1/2 cup self-rising cornmeal
1 cup milk
1 can cream-style corn
1 large egg
3 tablespoons vegetable oil
3 tablespoons butter

Pour oil into Dutch oven and heat to sauté onion, bell pepper and garlic until tender. Add kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce and seasonings. Cover and cook for 30 minutes.

In mixing bowl, combine cornmeal mix, corn, milk, egg and butter. Spoon evenly over bean mixture. Cover and cook for 1 hour until cornbread is done.

Per serving (excluding unknown items): 351 Calories; 13g Fat (31% calories from fat); 15g Protein; 48g Carbohydrate; 43mg Cholesterol; 479mg Sodium


Recipe