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Two Bean Cornmeal Casserole

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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: