Hearty Cornmeal and Kidney Bean Casserole
This Hearty Cornmeal and Kidney Bean Casserole is a delightful and wholesome dish that has become a treasured family favorite. Rich in flavor and texture, this casserole features a delicious combination of sautéed vegetables, kidney beans, and a blend of spices, all layered under a fluffy cornbread topping. Feel free to personalize this recipe by substituting kidney beans with chickpeas or your choice of beans, or adding ground beef for a meatier version. With a generous helping of cheddar cheese melting throughout, this dish is perfect for gatherings or cozy family dinners. Pair it with a fresh salad for a complete meal that everyone will love.
6
Servings
367
Calories
17
Ingredients
Ingredients
garlic cloves
3 (minced)
onion
1 (chopped)
green pepper
1 (diced)
cumin
1 teaspoon
chili powder
2 teaspoons
flour
2 tablespoons
canned tomatoes
1 (28 ounce) can
cooked kidney beans
3 cups
salt
to taste
black pepper
to taste
eggs
2 (beaten)
milk
3/4 cup
oil
6 tablespoons
cornmeal
1 cup
baking soda
1 teaspoon
corn
2 cups
cheddar cheese
2 cups (shredded)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large skillet, heat the oil over medium heat. Add the minced garlic, chopped onion, and diced green pepper. Sauté until vegetables are soft, about 5 minutes.
3
Stir in the cumin and chili powder, cooking for an additional 2 minutes to release the flavors.
4
Sprinkle in the flour and cook for 1 minute, stirring constantly until well combined.
5
Pour in the canned tomatoes and add the cooked kidney beans. Season with salt and pepper to taste. Allow to simmer for 20 to 30 minutes to let the flavors meld, stirring occasionally.
6
While the mixture simmers, prepare the cornbread topping. In a large bowl, whisk together the beaten eggs, milk, and remaining oil.
7
Add the cornmeal, salt, and baking soda to the egg mixture, stirring until just combined.
8
Fold in the corn until evenly distributed.
9
Grease or spray a 9 x 13 inch baking pan. Pour 2/3 of the cornbread mixture into the bottom of the prepared pan.
10
Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the cornmeal layer.
11
Carefully pour the simmered tomato and bean mixture over the cheese, spreading it out evenly.
12
Spoon the remaining cornmeal mixture around the edges of the pan, creating a border over the tomato mixture.
13
Sprinkle the remaining cheese in the center of the casserole.
14
Bake in the preheated oven for 45 minutes, or until the top is golden and a toothpick inserted in the cornbread comes out clean.
15
Let the casserole rest for at least 10 minutes before slicing and serving.
Nutrition Information
14g
Fat
45g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Cornmeal and Kidney Bean Casserole?
It is a wholesome dish featuring sautéed vegetables, kidney beans, and spices layered under a fluffy cornbread topping.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 367 calories.
Is this recipe suitable for vegetarians?
Yes, the recipe is naturally vegetarian, though meat can be added if desired.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
Can I use beans other than kidney beans?
Yes, you can substitute kidney beans with chickpeas or your choice of beans.
How can I make a meatier version of this casserole?
You can personalize the recipe by adding ground beef to the vegetable and bean mixture.
How long should the bean mixture simmer?
The mixture should simmer for 20 to 30 minutes to allow the flavors to meld.
What is the total baking time?
The casserole takes 45 minutes to bake in the preheated oven.
What size pan is recommended for this recipe?
A 9 x 13 inch baking pan is required for this dish.
How do I know when the cornbread is fully cooked?
It is done when the top is golden and a toothpick inserted into the cornbread comes out clean.
Does the recipe require fresh or canned tomatoes?
The recipe calls for one 28-ounce can of tomatoes.
What spices are included in the dish?
The primary spices used are cumin and chili powder.
How much protein is provided per serving?
Each serving provides 19 grams of protein.
What type of cheese is used?
The recipe specifies using 2 cups of shredded cheddar cheese.
How is the cornbread mixture layered?
Pour two-thirds into the bottom of the pan, add the filling, and spoon the remainder around the edges.
Is corn an ingredient in the topping?
Yes, 2 cups of corn are folded into the cornbread mixture.
Should I let the dish rest before serving?
Yes, let the casserole rest for at least 10 minutes before slicing.
What liquid ingredients are in the cornbread topping?
The topping is made using beaten eggs, milk, and oil.
What vegetables are sautéed first?
Minced garlic, chopped onion, and diced green pepper are sautéed first.
How much fat is in one serving?
There are 14 grams of fat per serving.
What is the carbohydrate count per serving?
There are 45 grams of carbohydrates in each serving.
Do I need to grease the baking pan?
Yes, you should grease or spray the 9 x 13 inch baking pan before use.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
How much cumin is used?
The recipe requires 1 teaspoon of cumin.
Is baking soda used in the topping?
Yes, the recipe uses 1 teaspoon of baking soda for the cornbread mixture.
How much oil is needed in total?
The recipe uses a total of 6 tablespoons of oil.
How much cornmeal is required?
You will need 1 cup of cornmeal for the topping.
What is a good side dish for this casserole?
A fresh salad is recommended as a complete meal pairing.
How much cheddar cheese is used?
The recipe uses a total of 2 cups of shredded cheddar cheese divided throughout the layers.