Créé avec l’IA
Chili Cornbread Casserole
50 min 422 kcal par portion Moyen
Ingrédients
4 Portions
- yellow cornmeal1 cup
- all-purpose flour1 cup
- sugar1 tablespoon
- chili powder1 tablespoon
- baking powder1 teaspoon
- salt0,5 teaspoon
- low-fat milk1 cup
- large egg1 piece
- vegetable oil2 tablespoons
- canned black beans, drained and rinsed1 cup
- canned diced tomatoes1 cup
- chopped onion0,5 cup
- green bell pepper, diced1 medium
- jalapeño, seeded and minced1 medium
Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking dish with a little vegetable oil or nonstick spray.
- 2
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, chili powder, baking powder, and salt.
- 3
In a separate bowl, beat the egg, then add the low-fat milk and vegetable oil. Mix well.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
In another bowl, combine the black beans, diced tomatoes, chopped onion, green bell pepper, and minced jalapeño. Mix until evenly distributed.
- 6
Spread the bean and vegetable mixture evenly in the bottom of the prepared baking dish.
- 7
Pour the cornbread batter over the top of the bean and vegetable mixture, spreading it out evenly with a spatula.
- 8
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
