Southwestern Bean Casserole

By Lv2Cook

Ingredients

• 1 teaspoon vegetable oil
• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves minced
• 1 cup canned no-salt-added cream-style corn divided
• 1/2 cup drained canned chopped green chiles divided
• 1/2 cup bottled salsa
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 (16-ounce) cans pinto beans drained
• 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese divided
• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup low-fat buttermilk
• 1/4 cup vegetable oil
• 2 egg whites lightly beaten

Details

Servings 1

Preparation

Step 1

Preheat oven to 375º.

Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and sauté 3 minutes. Add 1/2 cup corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes), and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a 13 × 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.

Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl. Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, and add to cornmeal mixture, stirring just until moist. Spread batter evenly over bean mixture. Bake casserole at 375º for 25 minutes or until corn bread is lightly browned.

Serving Size: 1 cup