Cornmeal Bean Casserole


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A tasty dish that my whole family loves.

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Serving Size / Yield

8-10 servings


  • 1/2 C. chopped onion
  • 1 clove garlic, minced
  • 6 Tbs. cooking oil
  • 4 tsp. all-purpose flour
  • two 15-oz. cans pinto beans with Mexican spices
  • one 7 1/2-oz. can tomatoes and jalapenos
  • 2/3 C. yellow cornmeal
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 beaten egg
  • 1/2 C. milk
  • one 12-oz. can whole kernel corn with sweet peppers, drained
  • 1 C. shredded American cheese

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In a large saucepan, cook onion and garlic in 2 tablespoons of the oil until onion is tender but not brown.  Blend in flour.  Stir in pinto beans and tomatoes with jalapenos.  Cook and stir until slightly thickened and bubbly.  Remove from heat and set aside.  In a bowl, combine cornmeal, salt, and soda.  Combine egg, milk, and the remaining 4 tablespoons of oil.  Add to dry ingredients along with corn and mix well.  Pour about 2/3 of cornmeal mixture into greased 2-quart casserole dish.  Sprinkle with cheese.  Spoon bean mixture over the top.  Spoon remaining cornmeal mixture around the edge of the casserole.  Bake, uncovered, in 350 degree oven for 35 minutes or until cornmeal topper is done.

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