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Beckylynn

Two Bean Cornmeal Casserole

By

For a quick, healthy, meat-free meal, this two bean cornmeal casserole is one of our go-to meals!

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Rate this recipe 4.8/5 (11 Votes)

Ingredients

  • CRUST:
  • 1 cup, chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 clove garlic
  • 1 teaspoon cumin, ground
  • 1 teaspoon ground black pepper
  • 1 can tomatoes, canned, diced
  • 1 corn, frozen
  • 2 cup black beans, canned
  • 2 cup kidney beans, canned
  • 3/4 cup flour, whole wheat
  • 3/4 cup cornmeal, yellow
  • 2 teaspoon sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from superhealthykids.com

Preparation

Step 1

Chop onion and saute onion in oil. Add spices, garlic (pressed or chopped) and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes.
Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2)

CRUST:
Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375°F for 20-25 minutes or until topping is cooked through. Top with salsa if desired.

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