Two Bean Cornmeal Casserole Recipe 485

ROSALIE'S CORNMEAL CASSEROLE

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

SKILLET CORNBREAD RECIPE - (4.8/5)

Steps:

• Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 450° for 15 minutes. Serve with butter.

TWO CORN CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Grease 2 quart casserole dish
• In small skillet, melt margarine.
• Add green pepper and onion; saute' until tender, (I do this in the microwave) Combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well.
• Pour into casserole dish and sprinkle with cheese.
• Bake 55-65 minutes until firm and set.
• Let stand 5 minutes before serving.

BEAN AND CORNBREAD CASSEROLE

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.

TWO BEAN CORNMEAL CASSEROLE RECIPE - (4.8/5)

Steps:

• 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.