Spicy Pinto Bean and Cornbread Casserole

Ingredients

Green onions

2, sliced (for garnish)

Cheddar cheese

1 cup, shredded

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Chili powder

1 tablespoon

Cumin

1 teaspoon

Garlic

3 cloves, minced

Onion

1 medium, diced

Corn kernels

1 cup (fresh or frozen)

Eggs

2, large

Milk

1 cup

Cornbread mix

1 package (approximately 15 ounces)

Pinto beans

2 cans (15 ounces each), drained and rinsed

Olive oil

2 tablespoons (for cooking)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
3. Stir in the pinto beans, corn kernels, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until heated through and fragrant.
4. In a separate bowl, prepare the cornbread mix according to the package instructions, using milk and eggs. Make sure to mix until just combined.
5. Pour half of the cornbread batter into the greased casserole dish, spreading it evenly across the bottom.
6. Layer the pinto bean and corn mixture evenly over the cornbread batter.
7. Sprinkle the shredded cheddar cheese over the bean mixture, ensuring even coverage.
8. Pour the remaining cornbread batter over the cheese layer, spreading it evenly to cover the top.
9. Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow to cool for 5-10 minutes before serving. Garnish with sliced green onions for an extra pop of flavor and color.