Bean And Cornbread Casserole
A hearty bean and cornbread casserole combining savory beans, green peppers, and a golden cornbread topping, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 (21 oz.) can kidney beans, drained ⓘ
- 1 (21 oz.) can baked beans ⓘ
- 3/4 cup chopped green pepper ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/4 cup chili sauce ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/2 pound cooked ground beef, drained ⓘ
- 2 tablespoons minced onion ⓘ
- 3/4 to 1 teaspoon dry mustard
- 1 (8 1/2 oz.) package corn muffin mix ⓘ
- 1/2 cup cream-style corn ⓘ
Instructions
- Preheat oven to 425°F.
- Combine kidney beans, baked beans, chopped green pepper, tomato sauce, chili sauce, brown sugar, cooked ground beef (if using), minced onion, and dry mustard in a bowl.
- Transfer the mixture to a 2 1/2-quart baking dish.
- Prepare the corn muffin mix according to package directions and blend in the cream-style corn.
- Spoon the corn muffin batter evenly over the bean mixture, leaving about 1 inch of space at the edges.
- Bake until the topping is golden brown, approximately 30 to 35 minutes.
- Serve immediately.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the bean mixture. If you're out of ground beef, cooked shredded chicken or vegetarian crumbles can be great substitutes. You can also use any color of bell pepper for a different flavor profile. Make sure to drain the beans well to avoid excess moisture in the casserole.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or cornbread on the side for a hearty meal. Consider serving it with a dollop of sour cream or a sprinkle of shredded cheese on top for added richness. It also makes a great filling for wraps or tacos if you want to get creative.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quicker option, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cornbread Casserole contains roughly 666 calories, with 30g protein, 123g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (111% of the Daily Value), vitamin C (98% of the Daily Value), and protein (61% of the Daily Value), and a good source of calcium. It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the bean mixture and the cornbread batter separately and assemble them in the baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, simply add the cornbread topping and bake as directed, adding a few extra minutes to the cooking time if starting from cold.
Can I freeze the casserole?
Absolutely! After baking, let the casserole cool completely, then cover it tightly with foil or plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through, or bake from frozen, increasing the baking time.
What can I substitute for the cornbread mix?
If you don't have cornbread mix, you can make a simple homemade version using flour, cornmeal, baking powder, sugar, and milk. Combine 1 cup flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 tablespoon sugar, and 1 cup milk to create a similar batter. Adjust sweetness and moisture as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).