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Corn Bread-Topped Frijoles Recipe

Corn Bread-Topped Frijoles Recipe photo by Taste of Home

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“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

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Corn Bread-Topped Frijoles Recipe

Prep: 20 min. Cook: 3 hours

Yield: 8 Servings

20 180 200

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
CORN BREAD TOPPING:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups fat-free milk
1 can (8-1/4 ounces) cream-style corn
3 tablespoons canola oil

Directions

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 2 hours or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.

Nutritional Facts 1 serving equals 367 calories, 9 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 59 g carbohydrate, 9 g fiber, 14 g protein.

Originally published as Corn Bread-Topped Frijoles in Country Woman February/March 2009, p24

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Reviews for Corn Bread-Topped Frijoles

Corn Bread-Topped Frijoles

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Reviewed on Mar. 21, 2012 by greenie

I would make this but I would put it in the oven. Go ahead heat the beans ect then pour cornbread over hot mixture, Bake for 45 min at 400 or until you are sure it's done.

Reviewed on Jan. 14, 2012 by torpey

I just looked in my crockpot after 2 1/2 hours and the cornbread is not close to being done. I had to take it out because the beans are now burning the bottom of my cooker. I'm putting it in the oven and hoping for the best. It just may be a pizza night though. Just wish I read these reviews before and not after trying to make it.

Reviewed on Jan. 12, 2012 by jenniemsrich

This was just okay. I liked the flavor but as someone else said, there is way too much cornbread. I agree the cornbread needs to be halved and maybe even double the bean mixture!! After I put the cornbread on top it only took about 90 minutes to cook, but I think my crockpot cooks a little hot. I'm not sure if I'll make it again.

Reviewed on Jan. 08, 2012 by Lin731

So far it's been 3 hours since I added the corn bread topping and most of corn bread is still raw. Followed directions exactly and I have a new slow cooker. I would not make this again.

Reviewed on Nov. 30, 2010 by Moriah86

This recipe is very filling!

Reviewed on Feb. 26, 2010 by m-varner@sbcglobal.net

There is too much corn bread for the recipe. Half of the recipe for corn bread would be just about right. I threw away half of the topping after it had drawn all of the liquid out of the beans.

Reviewed on Feb. 22, 2010 by Sherliz

I would use black beans instead of kidney beans just because I don't like kidney beans.

Reviewed on Feb. 22, 2010 by tkarinas

Oddly enough, this recipe turns out so well, it's just plain fun to eat. It's one I'll be making for my husband and I for a long time to come, as he absolutely loves it. My kids aren't so fond of it, but they eat it too.

Reviewed on Jan. 06, 2010 by Kathyreyn

Yummy and easy to make. The whole family loved it. I suggest adding a 1/2 hour to the cooking time so the cornbread can fully cook. When serving, sprinkle with shredded cheddar cheese. Yum!