Crusty Cornbread Bean Bake
Nestled under the golden brown and cheesy cornbread crust is an array of vegetables and cheese packed with a punch of Southwest flavor. This side dish is perfect for those non-meat eaters in your bunkhouse.
1 1/2 cups frozen corn, thawed
1 (15-ounce) can kidney beans, drained and rinsed
2 cups shredded pepper Jack cheese - divided use
1 (8-ounce) can tomato sauce
1 (4-ounce) can diced green chiles
1 cup frozen cut green beans, thawed
1/2 teaspoon hot pepper sauce
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 cup milk
1 large egg, lightly beaten
- Preheat oven to 350°F (175°C). Grease 8-inch baking dish.
- Combine corn, kidney beans, tomato sauce, green beans, chiles, hot pepper sauce and 1 cup cheese. Transfer to prepared baking dish.
- Combine cornmeal, flour, milk and egg; mix well. Spoon on top of casserole mixture and spread to distribute.
- Bake uncovered for 35 to 40 minutes or until hot and golden brown. Sprinkle with remaining cheese and bake for 3 minutes, or until cheese is melted.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.