Two Bean Cornmeal Casserole

When I think of comfort food, nothing beats a warm and hearty Two Bean Cornmeal Casserole. This dish takes me back to cozy family dinners, where laughter fills the air and the aroma of spices dances throughout the kitchen. I remember the first time I made it; I was looking for something both flavorful and filling. Using hearty black beans and kidney beans combined with the delightful texture of cornmeal creates a dish that’s not only satisfying but also nutritious. It’s one of those recipes that makes you feel wrapped in a warm blanket on a chilly evening. The best part is how versatile it is! You can serve it up as a main course or a side dish, and it’s perfect for gatherings or just a simple family meal.

Shopping List for Two Bean Cornmeal Casserole

Gathering the right ingredients is key to making a delicious Two Bean Cornmeal Casserole. Each ingredient plays a vital role in creating the perfect blend of flavors and textures. The combination of beans, spices, and the unique taste of cornmeal makes this dish not just filling but also wholesome. Here’s what you’ll need:

• 1 cup chopped onion – Adds a sweet and savory foundation to the dish.
• 1 tablespoon olive oil – For sautéing and adding richness.
• 1 tablespoon chili powder – Provides a warm spice profile.
• 1 teaspoon cumin, ground – Adds an earthy flavor.
• 1 teaspoon black pepper, ground – Enhances the overall taste.
• 1 clove garlic – Brings a wonderful aromatic quality.
• 2 cups Tomatoes, red, ripe, canned, stewed – A juicy base for the casserole.
• 2 cups black beans, canned – For protein and texture.
• 1 cup corn, frozen – Adds sweetness and color.
• 2 cups kidney beans, canned – More protein and a beautiful hue.
• 3/4 cup flour, whole wheat – For a wholesome touch.
• 3/4 cup cornmeal, yellow – The star ingredient that ties it all together.
• 2 teaspoons sugar – Balances the acidity of the tomatoes.
• 3/4 cup milk – Adds creaminess to the batter.
• 3/4 teaspoon salt – Essential for flavor.
• 2 teaspoons baking powder – Helps the casserole rise.
• 1 tablespoon olive oil – For greasing the dish.

Making This Two Bean Cornmeal Casserole

Creating a Two Bean Cornmeal Casserole is a fun and rewarding experience. It starts with some simple chopping and sautéing, followed by a mix of all the goodness together. Trust me, the kitchen will smell incredible as you prepare this dish!

1. Start by chopping the onion into small pieces. You want them to be finely chopped so they cook evenly. In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and aromatic, about three to four minutes.
2. Add the chili powder, cumin, black pepper, and minced garlic to the skillet. Stir everything together and let the spices toast for about one to two minutes. This step really brings out the depth of flavor in your dish.
3. Next, pour in the canned Tomatoes with their juices. This will create a beautiful sauce that’s both juicy and flavorful. Bring the mixture to a boil, then reduce the heat and let it simmer for about five minutes. Stir occasionally and enjoy the aromas!
4. Now it’s time to add the black beans and kidney beans. Make sure you rinse the beans under cold water to remove any excess sodium. Gently fold them into the sauce and add the corn, mixing well. Heat everything through for a few more minutes.
5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, grab a 11 x 7 x 2 inch casserole dish and spray it with cooking spray or brush it with olive oil.
6. Pour the entire bean and tomato mixture into the prepared casserole dish, spreading it out evenly. This will be the hearty base of your casserole.
7. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, salt, and remaining milk. Mix until just combined, being careful not to overmix. You want a light batter that will sit on top of the beans.
8. Spoon the batter over the bean mixture, making sure to cover it well. Don’t worry about making it perfect; it will spread as it bakes!
9. Carefully place the casserole in the preheated oven. Bake for about twenty to twenty-five minutes or until the topping is golden brown and set. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
10. Once baked, remove the Two Bean Cornmeal Casserole from the oven and let it cool for a few minutes. If you’d like, top with a dollop of salsa for added flavor. Now, dig in!

Substitutions and Tips

Here are some helpful tips for making the most out of your Two Bean Cornmeal Casserole experience:

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: This casserole can be frozen. Just make sure to cool it completely before wrapping it tightly in plastic wrap.
• Pairing: This dish goes wonderfully with a side salad or some crusty bread for a complete meal.
• Vegetarian Option: Feel free to add in more vegetables like bell peppers or zucchini to enhance the dish.
• Presentation: Garnish with fresh herbs like cilantro or green onions for a pop of color and flavor.
• Make It Spicy: Add fresh chopped jalapeños to the bean mixture for a little kick!

Best Served With

• Side Salads: A simple green salad with a light vinaigrette complements the casserole nicely.
• Crusty Bread: Serve with slices of warm, crusty bread for a delightful crunch.
• Guacamole: Homemade guacamole adds a creamy texture and flavor contrast that’s irresistible.
• Seasonal Vegetables: Roasted or sautéed vegetables make for a healthy side dish to balance the richness of the casserole.
• Occasions: This casserole is perfect for potlucks, family gatherings, or even a cozy night in.
• Storage Tips: Store any leftovers in an airtight container, and enjoy them within three days.

FAQ

Conclusion

The Two Bean Cornmeal Casserole is a hearty and comforting dish that perfectly balances flavor and nutrition. It’s easy to prepare and makes for an excellent weeknight meal or potluck dish. I truly encourage you to try this recipe; you won’t be disappointed. Your family and friends will love it, and you’ll have a new go-to dish that brings smiles to the table!

Two Bean Cornmeal Casserole

The ultimate comfort food, Two Bean Cornmeal Casserole is a hearty and delicious dish that’s perfect for family dinners or gatherings. Bursting with flavor from spices and packed with nutritious beans, it’s an easy weeknight dinner that everyone will love. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin, ground
• 1 teaspoon black pepper, ground
• 1 clove garlic
• 2 cups Tomatoes, red, ripe, canned, stewed
• 2 cups black beans, canned
• 1 cup corn, frozen
• 2 cups kidney beans, canned
• 3/4 cup flour, whole wheat
• 3/4 cup cornmeal, yellow
• 2 teaspoons sugar
• 3/4 cup milk
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon olive oil

Equipment

• Baking Sheet
• Large Pot
• Saucepan
• Mixing Bowl
• Chef's Knife

Method

 

1. Start by chopping the onion into small pieces. You want them to be finely chopped so they cook evenly. In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and aromatic, about three to four minutes.
2. Add the chili powder, cumin, black pepper, and minced garlic to the skillet. Stir everything together and let the spices toast for about one to two minutes. This step really brings out the depth of flavor in your dish.
3. Next, pour in the canned Tomatoes with their juices. This will create a beautiful sauce that’s both juicy and flavorful. Bring the mixture to a boil, then reduce the heat and let it simmer for about five minutes. Stir occasionally and enjoy the aromas!
4. Now it’s time to add the black beans and kidney beans. Make sure you rinse the beans under cold water to remove any excess sodium. Gently fold them into the sauce and add the corn, mixing well. Heat everything through for a few more minutes.
5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, grab a 11 x 7 x 2 inch casserole dish and spray it with cooking spray or brush it with olive oil.
6. Pour the entire bean and tomato mixture into the prepared casserole dish, spreading it out evenly. This will be the hearty base of your casserole.
7. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, salt, and remaining milk. Mix until just combined, being careful not to overmix. You want a light batter that will sit on top of the beans.
8. Spoon the batter over the bean mixture, making sure to cover it well. Don’t worry about making it perfect; it will spread as it bakes!
9. Carefully place the casserole in the preheated oven. Bake for about twenty to twenty-five minutes or until the topping is golden brown and set. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
10. Once baked, remove the Two Bean Cornmeal Casserole from the oven and let it cool for a few minutes. If you’d like, top with a dollop of salsa for added flavor. Now, dig in!

Notes

Here are some helpful tips for making the most out of your Two Bean Cornmeal Casserole experience:

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.