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Home Dishes & Beverages Casseroles Cornbread Casseroles

Cornbread-Topped Frijoles

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

10 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 3 hours

Makes

8 servings

Updated: Sep. 07, 2023

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

Cornbread-Topped Frijoles Recipe photo by Taste of Home

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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

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 2½-3 hours or until a toothpick inserted in the center of cornbread comes out clean.

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 fully cooked.

Nutrition Facts

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

Cornbread-Topped Frijoles

Ingredients

Directions

Nutrition Facts

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