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Corn Bread Topped Frijoles Exps Sscbz18 36582 B09 13 4b 3

Cornbread-Topped Frijoles

TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD: 8 servings.
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

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

  • 1. 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.
  • 2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and 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 for 2½-3 hours or until a toothpick inserted in the center of cornbread comes out clean.

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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