Corn N Bean Bake
Discover the ultimate comfort food with this hearty Corn N Bean Bake, a Tex-Mex-inspired casserole that's perfect for weeknight dinners or potluck gatherings! Bursting with flavor, this dish combines savory black and pinto beans, sweet corn, and zesty diced tomatoes with green chilies, all seasoned with aromatic spices like chili powder, cumin, and garlic. A creamy layer of cheddar cheese and sour cream adds richness, while a golden, fluffy cornbread topping makes this casserole irresistibly satisfying. Ready in under an hour and easy to prepare, this one-dish wonder is ideal for feeding a crowd. Serve it as a standalone meal or pair it with a crisp green salad for a well-rounded dinner.
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Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) black beans
- 15 oz (1 can, drained and rinsed) pinto beans
- 15 oz (1 can, drained) sweet corn kernels
- 10 oz (1 can, drained) diced tomatoes with green chilies
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 8.5 oz (1 package) cornbread mix
- 1 large egg
- 0.333 cup milk
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, sauté the diced onion and bell pepper for 3-4 minutes, until softened.
Add the black beans, pinto beans, sweet corn, and diced tomatoes with green chilies to the skillet. Stir to combine.
Season the mixture with chili powder, ground cumin, garlic powder, and salt. Cook for an additional 2-3 minutes to allow the flavors to meld.
Transfer the bean and corn mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix 1 cup of the shredded cheddar cheese and sour cream. Spread this mixture evenly over the bean and corn mixture.
In a medium mixing bowl, prepare the cornbread topping by combining the cornbread mix, egg, and milk according to the package instructions.
Spread the cornbread batter evenly over the top of the casserole.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the cornbread topping.
Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden brown and cooked through.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Serve warm, and enjoy as a standalone dish or alongside a fresh green salad.
Nutrition Facts
Calories |
6990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 22937 mg | 997% | |
| Total Carbohydrate | 1053.3 g | 383% | |
| Dietary Fiber | 363.8 g | 1299% | |
| Total Sugars | 88.2 g | ||
| Protein | 417.4 g | 835% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4635 mg | 357% | |
| Iron | 95.2 mg | 529% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
