Mains · From the kitchen notebook
Mild Bean-and-Cheese Cornbread Casserole
Beans, tomatoes and cheddar baked beneath a from-scratch cornbread topping.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Heat oven to 400°F. Lightly grease the dish.
- 02
Put onion and ¼ cup water in a skillet. Cover and cook 5–7 minutes until softened, adding a little water if it dries out.
- 03
Add beans, tomatoes and taco seasoning. Simmer 5–10 minutes. The mixture should be moist but not soupy; add a splash of water only if needed.
- 04
Spread the hot filling in the dish and sprinkle cheddar over it.
- 05
Mix cornmeal, flour, baking powder and salt. In another bowl, whisk egg, milk and melted butter. Combine wet and dry ingredients just until mixed. Spread over the filling.
- 06
Bake 25–35 minutes, until the topping is set and a toothpick inserted only into the cornbread comes out clean. The casserole center should reach 165°F. Rest 10 minutes.
That’s a good thing made.
Enjoy every bite.