Prep: 10 Mins Cook: 40 Mins
Nestled under the golden brown and cheesy cornbread crust is an array of vegetables and cheese packed with a punch of Southwest flavor. This side dish is perfect for those non-meat eaters in your bunkhouse.

Crusty Cornbread Bean Bake


  • 1 1/2 cup frozen corn, thawed
  • 1 can (15-oz.) kidney beans, drained
  • 2 cups shredded pepper Jack cheese, divided
  • 1/2 cup corn meal, yellow
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 cup frozen cut green beans, thawed
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 large egg, lightly beaten


PREHEAT oven to 350°F. Grease 8-inch-square baking dish.

COMBINE corn, kidney beans, tomato sauce, green beans, chiles, hot pepper sauce and 1 cup cheese. Transfer to prepared baking dish.

COMBINE cornmeal, flour, milk and egg; mix well. Spoon on top of casserole mixture and spread to distribute.

BAKE uncovered for 35 to 40 minutes or until hot and golden brown. Sprinkle with remaining cheese and bake for 3 minutes, or until cheese is melted.
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