CORNBREAD-TOPPED FRIJOLES
My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes several servings-but it never lasts long at our house! -Suzanne Caldwell, Artesia, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- 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., Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour., 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., Cover and cook on high for 2½ to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.
Nutrition Facts : Calories 367 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 9g fiber), Protein 14g protein.
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Sabina Bista
[email protected]I'm so glad I found this recipe! It's a delicious and easy way to enjoy a classic Mexican dish.
Awais Jani
[email protected]This is a great recipe for beginner cooks. It's simple to follow and doesn't require any special skills or ingredients.
Sudeep Pariyar
[email protected]I love that this dish can be tailored to my own taste. I usually add a bit more cheese and spices.
Bazlur Rashed
[email protected]This recipe is easy to double or triple, making it perfect for large gatherings.
April Burdick
[email protected]I used a gluten-free cornbread mix and it worked perfectly. This dish is a great option for people with dietary restrictions.
Katherine Stidham
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. It still turned out great!
RS RiFAT (RiFAT)
[email protected]This is a budget-friendly recipe that's perfect for feeding a crowd. It's also a great way to use up leftover beans and cornbread.
Chinaza Simon
[email protected]I love that this dish can be made in one pot. It's a great way to save time and energy on busy weeknights.
yonathan tadessehooney
[email protected]This recipe is so versatile. I've used different types of beans, cornbread, and cheese, and it always turns out great.
Babalo Bolitye
[email protected]I made this for my vegetarian friend and she loved it! It's a great meatless meal that's packed with protein and flavor.
Itx Mian shahid
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time and can be served warm or cold.
Leonine Vesuvius
[email protected]I added some chopped bell peppers and onions to the beans for extra flavor. It turned out really well and I highly recommend it.
Anne Turnage
[email protected]This was a great way to use up leftover cornbread. I crumbled it over the beans and baked it until it was golden brown. So easy and delicious!
adalyn northam
[email protected]This recipe is a winner! I've made it several times now and it's always a hit. I usually serve it with a side of guacamole and sour cream.
Linkin Boser
[email protected]I was skeptical about the cornbread topping, but it totally worked! It added a nice crunch and sweetness to the dish. I'll definitely be making this again.
duncan williams
[email protected]This is now my go-to recipe for a quick and easy weeknight meal. The whole family loved it, even my picky kids. The leftovers were just as good the next day.
JUST CHEEL
[email protected]Not a huge fan of beans, but this dish changed my mind! The combination of the beans, cornbread, and cheese was divine. I especially loved the crispy edges of the cornbread.
Fahad Memon
[email protected]Followed the recipe and it turned out great! I used black beans instead of pinto beans and added a bit of chili powder for a spicy kick. The cornbread topping was perfectly golden brown and fluffy.
Rakib rana Moslim
[email protected]This cornbread-topped frijoles was an explosion of flavors! The creamy, tender beans contrasted wonderfully with the crunchy, slightly sweet cornbread topping. It was a hearty and comforting meal that I'll definitely make again.