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TEST KITCHEN APPROVED

Cornbread-Topped Frijoles

Name: Cornbread-Topped Frijoles
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 20 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Suzanne Caldwell, Artesia, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2023

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico

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.

TEST KITCHEN APPROVED

Cornbread-Topped Frijoles

8 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:3 hours

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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

Text Ingredients

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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 2½-3 hours or until a toothpick inserted in the center of cornbread comes out clean.