Cornbread Topped Frijoles Recipes
CORNBREAD-TOPPED FRIJOLES
My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes several servings-but it never lasts long at our house! -Suzanne Caldwell, Artesia, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- 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., Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour., 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., Cover and cook on high for 2½ to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.
Nutrition Facts : Calories 367 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 9g fiber), Protein 14g protein.
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