Teresa's Recipes
Spicy Pinto Bean and Cornbread Casserole
This Spicy Pinto Bean and Cornbread Casserole is a delightful fusion of flavors and textures that warms the soul. Packed with hearty pinto beans, sweet corn, and a kick of spices, this casserole is topped with a fluffy cornbread layer that bakes to a perfect golden brown. Ideal for family gatherings or a cozy weeknight dinner, this dish is not only satisfying but also brings a touch of Southern comfort to your table. Historically, cornbread has roots in Native American cuisine and has evolved over the years, becoming a staple in Southern cooking.
Ingredients
- 2, sliced (for garnish) Green onions
- 1 cup, shredded Cheddar cheese
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 1 cup (fresh or frozen) Corn kernels
- 2, large Eggs
- 1 cup Milk
- 1 package (approximately 15 ounces) Cornbread mix
- 2 cans (15 ounces each), drained and rinsed Pinto beans
- 2 tablespoons (for cooking) Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 450
- Fat: 18g
- Carbs: 55g
- Protein: 15g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the pinto beans, corn kernels, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until heated through and fragrant.
- In a separate bowl, prepare the cornbread mix according to the package instructions, using milk and eggs. Make sure to mix until just combined.
- Pour half of the cornbread batter into the greased casserole dish, spreading it evenly across the bottom.
- Layer the pinto bean and corn mixture evenly over the cornbread batter.
- Sprinkle the shredded cheddar cheese over the bean mixture, ensuring even coverage.
- Pour the remaining cornbread batter over the cheese layer, spreading it evenly to cover the top.
- 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.
- 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.
Tips
- For a spicier kick, add diced jalapeños to the bean mixture.
- You can substitute the pinto beans with black beans for a different flavor profile.
- Feel free to top with avocado slices or a dollop of sour cream before serving.