Tis the season for hearty casserole’s, roaring fires and sweaters. Am I right? A part of me loves winter solely because I don’t have to shave my legs, but another part of me loathes it – hello sun rising at 8:00 am. Thankfully, we get the most amazing sunrises at the new apartment, so it isn’t such a task to wake up.
But really, winter should be dedicated to casseroles, which I never made until I met my southern boyfriend pointed out the deliciousness of them. They are a hearty dinner option that will leave you feeling full for hours. Plus, they are a breeze to freeze, and re-heat later.
I went the southwestern route with this recipe you see today. It has a melody of bell peppers, black beans, corn and onion, all coated in a smoky chipotle sauce. A thick layer of buttery cornbread is spread on top, and baked for 30 minutes. What you end up with is close to spoon bread.
If you want, you can add shredded chicken to this Southwestern Cornbread Bake for a dose of protein. Either way, this recipe is downright stick to your ribs finger licking good. It is spicy, smoky, creamy and buttery. Enjoy.
If you decide to take a chance on this Southwestern Cornbread Bake, don’t forget to #youngbrokehungry on Instagram so I can see it. High Five!
- 1¼ cup all-purpose flour
- 1⅓ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons salt
- 1½ tablespoon white sugar
- 1 stick unsalted butter
- 1¼ cup whole milk
- 1 small white onion, chopped
- 1 red bell peppers, diced
- 1 orange bell pepper, diced
- 1 cup black beans
- 1½ cups frozen yellow corn
- 2 tablespoons cumin
- 1 tablespoon cinnamon
- Salt to taste
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1 chipotle pepper
- Pre-heat oven to 350 degrees F.
- In a large mixing bowl, whisk together the dry ingredients. Using your fingers, or a pastry cutter, cut butter into flour mixture. Stir in milk. Set aside.
- In an oven proof nonstick skillet, add ½ teaspoon of olive oil. Sauté onion, and bell peppers, until onion is soft and translucent, about 5 min. Add black beans, yellow corn, spices and salt to taste.
- Blend together milk, cornstarch and chipotle pepper. Pour over vegetable mixture, and stir until thickened.
- With a cookie scoop, plop rounds of dough over top of mixture. Bake for 25 - 30 minutes, or until golden, and a knife inserted in the center comes out clean. Serve