Two Bean Cornmeal Casserole

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

Photo by Rebecca W.
Two bean cornmeal casserole is a perfect supper for a cool evening

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • CRUST:

  • 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

Directions

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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