Sophia’s Cornbread Casserole

sophias cornbread cassarole


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Jenn Abadie Scioneaux
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1/4 t oil
1 medium onion, chopped
1/2 red pepper, chopped
1/2 orange pepper, chopped
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 T homemade taco seasoning
1 c diced tomatoes
1 c salsa
3/4 c shredded cheese

1 c flour
1 c yellow cornmeal
1/8 c sugar
2 pinches salt
1 T baking powder
1/2 c unsalted butter, melted
1 egg
1 c skim milk

Preheat oven to 400 degrees F
Heat frying pan to medium high, add oil, onions and peppers… Sauté until almost soft- 8 minutes
Add beans and stir
Add seasoning and stir… Cook for 3-5 minutes and transfer to a lightly greased 9×12 casserole dish.
Add tomatoes, salsa, stir and spread out evenly in casserole dish
Top with cheese

In the same frying pan…whisk together all of the dry ingredients.
In a medium bowl, whisk the butter, eggs and milk.
Whisk the wet ingredients into the dry ingredients until well mixed.

Scrape the cornbread batter on top of the bean mixture, level it and bake for 25-30 minutes… Enjoy!!!


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