Cornnbeanbake Recipes

GREEN BEAN 'N' CORN BAKE

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

CORN 'N' BEAN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese. , Bake, uncovered, 35 minutes or until heated through.

FRENCH CANADIAN (NOT BOSTON) BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.

WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
• In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
• Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
• After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORN AND BLACK BEAN DISH

Steps:

• Saute onion and pepper in butter.
• Brown the onion for about 3 minutes, then add rest of ingredients.
• Simmer for about 20 minutes or until well-blended and onion is translucent.
• Serve warm, with rice or pita bread.

BLACK BEAN CORNBREAD BAKE

Steps:

• Brown sausage over medium high heat.
• Combine black beans, corn, soup and smoked sausage in a large casserole dish.
• Mix cornbread, egg and milk in a small bowl.
• Pour cornbread mixture evenly over top of the casserole dish.
• Bake at 400 degrees for 30 to 40 minutes or until cornbread topping is firm and golden brown on top.

BEAN AND CORNBREAD BAKE

Steps:

• Preheat over to 400.
• In lg. skillet over medium heat, melt 2 TB marg.
• Brown sausage lightly and place in bottom of casserole.
• To drippings in skillet, saute onions& peppers three minute.
• Add beans, catsup, honey and worcest. sauce, stirring to combine.
• Bake 10 minutes.
• Cornbread topping: Combine ingred. and stir til moistened.
• Spoon over casserole; return to oven and bake 20-25 minutes or until golden brown.

MAKEOVER CORN 'N' GREEN BEAN BAKE

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

CORN & BLACK BEAN CASSEROLE

Steps:

• In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
• Whisk together remaining ingredients: toss with bean mixture.
• Cover & chill at least 1/2 hour.

BAKED BEAN CORNBREAD

Steps:

• In a large bowl, combine the cornbread mixes, milk and eggs. Pour 1-1/2 cups batter into a greased 9-in. pie plate. Spread with baked beans. Spread with remaining batter. , Bake, uncovered, at 400° for 25-30 minutes or until a toothpick inserted into the cornbread comes out clean. Serve warm.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

MICROWAVE CORN 'N' BEAN BAKE

Steps:

• In a large bowl, combine the beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. microwave-safe dish. , Cover and microwave on high for 10 minutes, stirring once. Combine cracker crumbs and remaining cheese; sprinkle over bean mixture. Microwave, uncovered, on high for 3-5 minutes or until beans are tender. ,