Healthy Eating Recipes & Tips

Name: Cornbread-Topped Frijoles
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings.
Cuisine: North America, Mexican
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; CORNBREAD TOPPING:; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature, lightly beaten; 1-1/4 cups fat-free milk; 1 can (8-1/4 ounces) cream-style corn; 3 tablespoons canola oil

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Cornbread Casseroles

Cornbread-Topped Frijoles

10 reviews

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico