Southwest Corn Bread Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Warm up chilly nights with this tasty casserole shared by Christine Geyer of Coralville, Iowa. Itâs loaded with hearty beans and corn, then topped with a from-scratch corn bread. I usually double the ingredients and bake it in a 9x13 baking dish for a bit longer,â she notes. Ingredients:
1 can (16 ounces) chili beans, undrained |
1 can (8-3/4 ounces) whole kernel corn, drained |
2 tablespoons chopped onion |
1/2 teaspoon ground cumin |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1-1/4 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup plus 1 tablespoon milk |
1-1/2 teaspoons canola oil |
Directions:
1. In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray.
2. In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened.
3. Drop by tablespoons over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 4 servings.
|
|