Cornbread-Topped Frijoles Recipe

3.5 10 13
Cornbread-Topped Frijoles Recipe
Cornbread-Topped Frijoles Recipe photo by Taste of Home
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Cornbread-Topped Frijoles Recipe

Read Reviews
3.5 10 13
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 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 (8-3/4 ounces) cream-style corn
  • 3 tablespoons canola oil

Directions

In a large skillet, saute the onion, green pepper and garlic in oil until tender. Transfer to a greased 5-qt. slow cooker.
Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and hot 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 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.

Test Kitchen tip
  • All slow cookers heat differently and some make cook at a lower temperature than others so you may need to adjust the time accordingly to get the cornbread to fully cook.
  • Originally published as Cornbread-Topped Frijoles in Country Woman February/March 2009, p24

    Nutritional Facts

    1 serving: 367 calories, 9g fat (1g saturated fat), 54mg cholesterol, 708mg sodium, 59g carbohydrate (10g sugars, 9g fiber), 14g protein.

    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 2 garlic cloves, minced
    • 1 tablespoon canola oil
    • 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 (8-3/4 ounces) cream-style corn
    • 3 tablespoons canola oil
    1. In a large skillet, saute the onion, green pepper and garlic in oil until tender. Transfer to a greased 5-qt. slow cooker.
    2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and hot pepper sauce. Cover and cook on high for 1 hour.
    3. 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.
    4. Cover and cook on high 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.

    Test Kitchen tip
  • All slow cookers heat differently and some make cook at a lower temperature than others so you may need to adjust the time accordingly to get the cornbread to fully cook.
  • Originally published as Cornbread-Topped Frijoles in Country Woman February/March 2009, p24

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    Reviews forCornbread-Topped Frijoles

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    MY REVIEW
    Kathyreyn User ID: 5037232 164841
    Reviewed Sep. 8, 2017

    "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!"

    MY REVIEW
    KMartin08 User ID: 5596957 164842
    Reviewed Nov. 24, 2014

    "Putting it all together in the slow cooker did not work for me. The cornbread was not close to being done after 2 hrs - I scraped it off and threw it in the oven to finish cooking. All of the bean/tomato sauce seeped into it as well which probably caused it to not cook fully. The meal was salvaged and we did enjoy the flavors. I am trying it again but cooking the beans and cornbread separately."

    MY REVIEW
    greenie User ID: 3285354 95756
    Reviewed Mar. 21, 2012

    "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."

    MY REVIEW
    torpey User ID: 1763810 95688
    Reviewed Jan. 14, 2012

    "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."

    MY REVIEW
    jenniemsrich User ID: 1772477 152311
    Reviewed Jan. 12, 2012

    "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."

    MY REVIEW
    Lin731 User ID: 6444200 96969
    Reviewed Jan. 8, 2012

    "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."

    MY REVIEW
    Moriah86 User ID: 4003294 126083
    Reviewed Nov. 30, 2010

    "This recipe is very filling!"

    MY REVIEW
    [email protected] User ID: 2553780 68076
    Reviewed Feb. 26, 2010

    "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."

    MY REVIEW
    Sherliz User ID: 1596591 165528
    Reviewed Feb. 22, 2010

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

    MY REVIEW
    tkarinas User ID: 4389335 77622
    Reviewed Feb. 22, 2010

    "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."

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