BEAN AND CORNBREAD CASSEROLE

Bean and Cornbread Casserole image

Provided by Candace Lemings

Time 1h

Number Of Ingredients 23

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BEAN MIX
cooking oil or spray
1/2 medium onion, chopped
1/2 c green bell pepper, chopped
2 clove garlic, minced
1 (16oz) can(s) kidney beans
1 (16oz) can(s) pinto beans
1 (16oz) can(s) chopped tomatoes
1 (8oz) can(s) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp mustard, dried
1/8 tsp hot sauce or red pepper (optional)
CORNBREAD
1 c cornmeal
1 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 1/4 c milk
2 large eggs
3 Tbsp cooking oil
1 (8.5oz) can(s) cream corn

Steps:

1. Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
2. Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
3. Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
4. Cover and cook about 5 minutes.
5. Spoon bean mixture into a greased, 13x9" pan and set aside.
6. In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
7. In separate bowl, combine milk, eggs, oil and cream corn.
8. Add liquid mixture into dry mixture and stir till proper consistency.
9. Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
10. Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.