SOUTHWEST CORN BREAD BAKE
Warm up chilly nights with this tasty casserole shared by Christine Geyer of Coralville, Iowa. It's loaded with hearty beans and corn, then topped with a from-scratch corn bread. "I usually double the ingredients and bake it in a 9x13 baking dish for a bit longer," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray., In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened. , Drop by tablespoonfuls over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 775mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 9g fiber), Protein 11g protein.
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Rodney Garcia
[email protected]I made this recipe gluten-free by using gluten-free flour. It turned out great!
Zeeshan Ali Zee
[email protected]This cornbread bake is a great way to use up leftover vegetables. I added a cup of chopped zucchini and a cup of chopped bell pepper.
Kayden Reign
[email protected]I love the addition of the black beans and corn in this recipe. It gives the cornbread a lot of flavor and texture.
Angelique Johnson
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfectly. I highly recommend it!
Amini Kajuna
[email protected]I made this cornbread bake for a potluck and it was a huge hit. Everyone loved it!
Aqsa Ahmad
[email protected]This recipe is a great way to use up leftover chicken or beef. I added a cup of cooked chicken to the batter and it was delicious.
HANTOUTOU JAM
[email protected]I topped this cornbread bake with a layer of shredded cheese before baking it. It was a delicious addition.
ervross1
[email protected]I added a can of creamed corn to this recipe and it made the cornbread even more moist and flavorful.
Brady fun games
[email protected]I used frozen corn and black beans in this recipe and it turned out great. It's a great way to use up frozen vegetables.
Grace Mcdowell
[email protected]I made this recipe in a muffin tin and it worked out great. The muffins were the perfect size for a snack or breakfast.
Sama Essam
[email protected]I'm not a fan of spicy food, so I omitted the jalapeños. The cornbread bake was still delicious without them.
badsha sarkar
[email protected]This recipe is a great way to add some extra vegetables to your diet. The corn, black beans, and peppers add a lot of flavor and nutrition.
Muhammad bilal Bilal
[email protected]I'm always looking for new cornbread recipes and this one is a keeper. It's easy to make and the results are amazing. The cornbread is moist and flavorful, and the topping is crispy and delicious.
Claudine Lumsden
[email protected]This cornbread bake is a great way to use up leftover corn. It's also a delicious and easy side dish for any meal.
Arun Ram
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. I've made it for my family and friends several times and they all love it.
Mariana R
[email protected]I made this recipe exactly as written and it turned out great. The cornbread was moist and flavorful, and the topping was crispy and delicious. I will definitely be making this again.
Maggie Wambo
[email protected]This is the best cornbread recipe I've ever tried. It's so moist and flavorful, and the crust is perfectly crispy. I highly recommend it!
Sujata Pariyar
[email protected]I'm not a huge cornbread fan, but this recipe changed my mind. The addition of the black beans, corn, and peppers gave it so much flavor. I'll definitely be making this again.
Jony Mpur
[email protected]This cornbread bake was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.