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Cornbread-Topped Frijoles

Total Time

Prep: 20 min. Cook: 3 hours

Makes

8 servings

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes several servings—but it never lasts long at our house! —Suzanne Caldwell, Artesia, New Mexico
Cornbread-Topped Frijoles Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • CORNBREAD TOPPING:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1-1/4 cups fat-free milk
  • 1 can (8-1/4 ounces) cream-style corn
  • 3 tablespoons canola oil

Directions

  1. 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.
  2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
  3. 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.
  4. Cover and cook on high for 2½ to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.

Test Kitchen tip
  • All slow cookers heat differently and some make cook at a lower temperature than others so you may need to adjust the time accordingly to get the cornbread fully cooked.
  • Nutrition Facts

    1 serving: 367 calories, 9g fat (1g saturated fat), 54mg cholesterol, 708mg sodium, 59g carbohydrate (10g sugars, 9g fiber), 14g protein.

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