Best 9 Two Bean Cornmeal Casserole Recipes

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Embark on a culinary journey with our tantalizing Two-Bean Cornmeal Casserole, a delightful fusion of flavors and textures. This delectable casserole showcases the harmonious blend of hearty beans, sweet corn, and creamy cornbread, creating a symphony of tastes that will captivate your palate. Discover the delightful variations featured in this article:

- **Classic Two-Bean Cornmeal Casserole:** Revel in the traditional version of this classic dish, where pinto beans and black beans join forces with corn, onions, and bell peppers, enveloped in a golden cornmeal crust.

- **Southwestern Two-Bean Cornmeal Casserole:** Infuse your taste buds with the vibrant flavors of the Southwest. This casserole incorporates spicy chili powder, cumin, and green chiles, adding a touch of heat and smokiness to the mix.

- **Mexican Two-Bean Cornmeal Casserole:** Embark on a fiesta of flavors with this Mexican-inspired casserole. A zesty blend of taco seasoning, salsa, and cilantro transforms this dish into a flavorful fiesta.

- **Vegetarian Two-Bean Cornmeal Casserole:** Delight in a meatless version that's packed with plant-based goodness. This casserole features a medley of nutritious vegetables, including zucchini, carrots, and spinach, ensuring a wholesome and satisfying meal.

- **One-Pot Two-Bean Cornmeal Casserole:** Simplify your cooking experience with this one-pot wonder. This version combines all the ingredients in a single pot, making cleanup a breeze and saving you time in the kitchen.

- **Slow-Cooker Two-Bean Cornmeal Casserole:** Let your slow cooker do the work while you relax. This hassle-free recipe allows you to prepare the casserole in advance and let it cook slowly, infusing the flavors and creating a tender and comforting dish.

Each recipe is meticulously crafted to deliver a unique taste experience, catering to diverse preferences and dietary needs. Whether you crave classic comfort food or a spicy Southwestern twist, this article offers a treasure trove of culinary delights.

Let's cook with our recipes!

ROSALIE'S CORNMEAL CASSEROLE



Rosalie's Cornmeal Casserole image

This is a family favorite. Sometimes I substitute chickpeas or other beans for the kidney beans. I suppose if you like ground beef, you could substitute ground beef for the kidney beans as well. If you love cheese, by all means, use more ... if I've got enough I do!

Provided by Monica

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 garlic cloves
1 onion
1 green pepper
1 teaspoon cumin
2 teaspoons chili
2 tablespoons flour
1 (28 ounce) can tomatoes
3 cups cooked kidney beans
salt and pepper
2 beaten eggs
3/4 cup milk
6 tablespoons oil
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 cups corn
2 cups cheddar cheese

Steps:

  • Saute garlic, onion and green peppers in oil.
  • Add cumin and chili. Cook for 2 minutues.
  • Add flour. Cook for 1 minute.
  • Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
  • While the tomato mixture is simmering, make the cornbread mixture.
  • Mix together the eggs, mild and oil.
  • Add the cornmeal, salt and baking soda. Mix.
  • Add the corn. Mix.
  • Grease/spray 9 x 13 pan.
  • Pour 2/3 cup cornmeal mixture into the bottom of the pan.
  • Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
  • Pour tomato mixture on top of cheese.
  • Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
  • Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
  • Bake at 350°F for 45 minutes.
  • Let rest for 10 minutes before serving.

Nutrition Facts : Calories 906.5, Fat 47.4, SaturatedFat 17.4, Cholesterol 171.9, Sodium 1924.2, Carbohydrate 91.2, Fiber 16.4, Sugar 14.1, Protein 37

THE BEST CORN CASSEROLE



The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  • Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

TWO BEAN CORNMEAL CASSEROLE RECIPE - (4.8/5)



Two Bean Cornmeal Casserole Recipe - (4.8/5) image

Provided by Beckylynn

Number Of Ingredients 18

CRUST:
1 cup, chopped onion
1 tablespoon olive oil
1 tablespoon chili powder
1 clove garlic
1 teaspoon cumin, ground
1 teaspoon ground black pepper
1 can tomatoes, canned, diced
1 corn, frozen
2 cup black beans, canned
2 cup kidney beans, canned
3/4 cup flour, whole wheat
3/4 cup cornmeal, yellow
2 teaspoon sugar
2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup milk
1 tablespoon olive oil

Steps:

  • Chop onion and saute onion in oil. Add spices, garlic (pressed or chopped) and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes. Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2) CRUST: Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375°F for 20-25 minutes or until topping is cooked through. Top with salsa if desired.

CORNY GREEN BEAN CASSEROLE



Corny Green Bean Casserole image

Crushed crackers and french-fried onions create a fast and flavorful topping for this home-style green bean casserole with cheese. It's the perfect cheesy dish to take to potluck dinners. -Dorothy Bahlmann, Clarksville, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) frozen French-style green beans, thawed and drained
2 cups frozen corn, thawed and drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup chopped onion
1 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
1-1/2 cups crushed butter-flavored crackers (about 36 crackers)
1/2 cup french-fried onions

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.

Nutrition Facts : Calories 315 calories, Fat 19g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

CORNBREAD CASSEROLE



Cornbread Casserole image

Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.

Provided by Sylvia Fountaine

Categories     main

Time 55m

Yield 8

Number Of Ingredients 21

2 tablespoons olive oil or butter
1 onion, diced
1 red bell pepper, diced
4 cups corn (frozen or fresh) see notes
4-ounce can diced green chilies ( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon salt
2 tablespoons chopped cilantro (or scallions)
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoon sugar
2 teaspoons baking powder
--
2 large eggs
1 cup sour cream
1/4 cup melted butter, slightly cooled.
-
1 1/2 cups grated cheese- cheddar, jack or mozzarella

Steps:

  • In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
  • In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
  • Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
  • uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
  • with cilantro and/ or scallions! Serve warm.

Nutrition Facts : Calories 383 calories, Sugar 6.2 g, Sodium 674.3 mg, Fat 21.8 g, SaturatedFat 10.5 g, TransFat 0.2 g, Carbohydrate 39.6 g, Fiber 4.1 g, Protein 12.1 g, Cholesterol 92.8 mg

BEAN AND CORNBREAD CASSEROLE



Bean and Cornbread Casserole image

I got this recipe from my grandmother-in-law, I haven't tried it yet, but it looks yummy! There's just so many ingredients....

Provided by Candace Lemings

Categories     Casseroles

Time 1h

Number Of Ingredients 23

BEAN MIX
cooking oil or spray
1/2 medium onion, chopped
1/2 c green bell pepper, chopped
2 clove garlic, minced
1 (16oz) can(s) kidney beans
1 (16oz) can(s) pinto beans
1 (16oz) can(s) chopped tomatoes
1 (8oz) can(s) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp mustard, dried
1/8 tsp hot sauce or red pepper (optional)
CORNBREAD
1 c cornmeal
1 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 1/4 c milk
2 large eggs
3 Tbsp cooking oil
1 (8.5oz) can(s) cream corn

Steps:

  • 1. Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
  • 2. Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
  • 3. Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
  • 4. Cover and cook about 5 minutes.
  • 5. Spoon bean mixture into a greased, 13x9" pan and set aside.
  • 6. In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
  • 7. In separate bowl, combine milk, eggs, oil and cream corn.
  • 8. Add liquid mixture into dry mixture and stir till proper consistency.
  • 9. Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
  • 10. Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.

BEAN AND CORNBREAD CASSEROLE (CROCK POT)



Bean and Cornbread Casserole (Crock Pot) image

Make and share this Bean and Cornbread Casserole (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced or 1/4 teaspoon garlic powder
1 (16 ounce) can red kidney beans, undrained
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs, beaten
3 tablespoons vegetable oil
1 (8 1/2 ounce) can cream-style corn

Steps:

  • Lightly grease Crock-Pot.
  • In a skillet over medium heat, cook onion and green bell pepper until tender.
  • Transfer to Crock-Pot.
  • Stir in kidney beans and pinto beans.
  • Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
  • Cover and cook on High for 1 hour.
  • In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
  • Stir in milk, eggs, vegetable oil, and cream-style corn.
  • Spoon evenly over bean mixture.
  • Cover and cook on High for 1 1/2 to 2 more hours.
  • Serve.

Nutrition Facts : Calories 544.6, Fat 12.6, SaturatedFat 2.9, Cholesterol 69.1, Sodium 737.7, Carbohydrate 89, Fiber 17.2, Sugar 9.1, Protein 23.3

GREEN BEAN CASSEROLE FOR TWO



Green Bean Casserole for Two image

This dish always conjures up memories of Mom's traditional Christmas dinner with all the trimmings. Everyone loves green beans when they're dressed up in a creamy suace and topped with golden french-fried onions.-Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup condensed cream of mushroom soup, undiluted
3 tablespoons milk
1/2 teaspoon soy sauce
Dash pepper
1-1/3 cups frozen cut green beans or cut fresh green beans
1/2 cup french-fried onions, divided

Steps:

  • In a large bowl, combine the soup, milk, soy sauce and pepper. Stir in beans and 1/4 cup onions. Transfer to a 2 or 3 cup baking dish coated with cooking spray. Sprinkle with remaining onions. , Bake, uncovered, at 400° for 12-15 minutes or until bubbly.

Nutrition Facts : Calories 125 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

TWISTED GREEN BEAN CASSEROLE



Twisted Green Bean Casserole image

An alternative to the same old generic Green Bean Casserole that everyone makes for the holidays using corn and cheese.

Provided by PattyCakes

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 7

3 (16 ounce) cans seasoned green beans, drained
1 ½ cups frozen corn
2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
4 ounces buttery round crackers
½ cup butter, melted
1 ½ cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the green beans and corn into a 2 quart casserole dish, and spread evenly. In a medium bowl, stir together the sour cream and cream of mushroom soup. Spread on top of the corn and beans. Sprinkle shredded cheese over the soup. Stir together the melted butter and cracker crumbs; sprinkle over the top.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 28 g, Cholesterol 80.3 mg, Fat 38.3 g, Fiber 4.9 g, Protein 12 g, SaturatedFat 21.9 g, Sodium 1129.3 mg, Sugar 3.9 g

Tips:

  • To achieve the best flavor and texture, use fresh, high-quality ingredients. Opt for organic or locally sourced beans, cornmeal, and vegetables whenever possible.
  • If you don't have canned beans on hand, you can cook dried beans from scratch. Just soak them overnight in plenty of water, then drain and rinse them before cooking according to the package instructions.
  • Feel free to adjust the spice level of the casserole to your liking. If you prefer a milder dish, reduce the amount of chili powder or cayenne pepper. For a spicier casserole, add more of these spices or include a chopped jalapeño pepper.
  • To make the casserole more cheesy, sprinkle additional shredded cheese on top before baking. You can also use a blend of different cheeses, such as cheddar, mozzarella, and Parmesan, for a more complex flavor.
  • For a crispy topping, broil the casserole for a few minutes at the end of the baking time. Keep a close eye on it to prevent burning.

Conclusion:

This two-bean cornmeal casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's packed with protein, fiber, and essential vitamins and minerals, making it a nutritious and satisfying meal. With its simple ingredients and easy preparation, this casserole is sure to become a family favorite. Serve it with a dollop of sour cream, salsa, or guacamole for an extra burst of flavor.

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