Corn Bread Topped Frijoles
Corn Bread Topped Frijoles is a bread that serves 8. One portion of this dish contains roughly 14g of protein, 9g of fat, and a total of 356 calories. For 81 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Moms with Crock Pots. 188 people were glad they tried this recipe. A mixture of canned tomatoes, sugar, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people really liked this Southern dish. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Corn Bread-Topped Frijoles, Quilt-Topped Corn Bread, and Corn Bread-Topped Salmon.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
1-1/2 teaspoons baking powder
1 can (8-1/4 ounces) cream-style corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons canola oil
1 teaspoon chili powder
2 eggs, lightly beaten
1-1/4 cups fat-free milk
1 cup all-purpose flour
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon salt
1 tablespoon sugar
1 cup yellow cornmeal
Equipment:
frying pan
slow cooker
bowl
toothpicks
Cooking instruction summary:
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.Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.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.Cover and cook on high 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean.
Step by step:
1. In a large skillet, saute onion and green pepper in oil until tender.
2. Add garlic; cook 1 minute longer.
3. Transfer to a greased 5-qt. slow cooker.Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
4. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.Cover and cook on high 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean.
Nutrition Information:
covered percent of daily need
