Tuesday, May 8, 2018

Cornbread & Mexican Refried Bean Casserole

Bottom Layer Ingredients
1 T olive oil
1 lg bell pepper, stemmed, seeded and diced
1 lg Sweet Onion, peeled and diced
1 can vegetarian refried beans
1 t dry cilantro
1 t garlic powder
1 t ground cumin
1 c shredded cheddar cheese

Top Cornbread Ingredients
3/4 c corn flour
1 1/4 c milk

1 c flour
1/2 t baking powder
1/2 t salt
1/3 c sugar
1 egg
1/4 c vegetable oil

Preheat oven to 375°
Grease/oil coat a 9x13 casserole dish

Heat a skillet on medium heat.
Add olive oi and coat the bottom of the skillet.
Saute the onions & peppers until the onions are translucent.
Add spices and mix well.
Add can of refried beans and blend.
Spoon hot mixture into the bottom of the 9x13 casserole and us a spoon or spatula to spread into an even layer.
Coat with an even layer of shredded cheddar.

In a small mixing bowl, add corn flour and milk. Mix well and let sit for at least 5 minutes.

In a separate larger mixing bowl, add flour, baking powder, salt and sugar and blend. Add egg and oil. Mix well. Add the corn flour & milk mixture. Mix well.

Pour batter on top of the beans and cheese in the 9x13 casserole dish. Spread the batter evenly.

Bake for 35-45 minutes until cornbread batter has set and browned a bit on top.

Serve with salsa.