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

Ingredients

  • 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

Directions

  • 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
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