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Cornbread-Topped Frijoles

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
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    8 servings


  • 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
  • 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


  • 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 to 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.

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    Average Rating:
    • Kathyreyn
      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!

    • KMartin08
      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.

    • greenie
      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.

    • shell9163
      Jan 15, 2012

      No comment left

    • torpey
      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.

    • jenniemsrich
      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.

    • Lin731
      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.

    • Moriah86
      Nov 30, 2010

      This recipe is very filling!

    • teri396
      Apr 9, 2010

      No comment left

    • m-varner
      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.