Cornbread-Topped Frijoles Recipe

Name: Cornbread-Topped Frijoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 medium green pepper, chopped; 1 tablespoon canola oil; 2 garlic cloves, minced; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 teaspoon chili powder; 1/2 teaspoon pepper; 1/8 teaspoon hot pepper sauce; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature, lightly beaten; 1-1/4 cups fat-free milk; 1 can (8-1/4 ounces) cream-style corn; 3 tablespoons canola oil

Servings: persons

1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/4 cups fat-free milk
1 can (8-1/4 ounces) cream-style corn
3 tablespoons canola oil

1
In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
2
Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
3
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
4
Cover and cook on high for 21/2 to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.

1142

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium onion, chopped, 1 medium green pepper, chopped, 1 tablespoon canola oil, 2 garlic cloves, minced, and more.

Yes, Cornbread-Topped Frijoles falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread-Topped Frijoles

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