Cornbread-Topped Black Bean Casserole
In short: Smoky black beans, corn and tomatoes in a spiced sauce under a golden cornbread crust with melted cheddar. A filling vegetarian casserole that serves six. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 490 kcal
The bean filling is quick and spicy, and the cornbread on top does the rest. A batter of cornmeal, flour, egg and milk is poured over the hot beans and baked until puffed and golden, so the bottom soaks up the sauce while the top stays crisp. Cheddar goes into the beans and over the top. It is a one-dish dinner for cold evenings, and leftovers reheat without losing their texture.
Instructions
- Heat the oven to 200°C (400°F). Heat the oil in a large ovenproof skillet over medium heat and cook the onion and pepper for 7 minutes. Stir in the garlic, chili powder, cumin and paprika for 1 minute.
- Add the beans, tomatoes, corn, water and salt. Simmer for 10 minutes, mashing a few beans, until thick. Stir in half of the cheddar and the coriander.
- While the beans simmer, whisk the cornmeal, flour, sugar, baking powder and salt in a bowl.
- In a jug, beat the egg with the milk and oil. Pour into the dry ingredients and stir only until just combined, with a few lumps left.
- Spoon the batter over the hot beans, spreading it gently to the edges with the back of a spoon, and scatter over the remaining cheese.
- Bake for 22 to 25 minutes, until the cornbread is golden and a skewer inserted into the topping comes out clean. Rest for 10 minutes, then serve.
Tips
- Keep the bean filling hot when you add the batter. A hot base helps the cornbread set from the bottom and prevents a gummy layer.
- Stir a chopped jalapeño or a handful of sweet corn into the batter for extra flavor. For a gluten-free version, use a gluten-free flour blend.
Questions and answers
Can I make this casserole ahead of time?
Make the bean filling up to 3 days ahead and reheat it before adding fresh batter. The assembled casserole also reheats well for 3 days in the fridge.
Can I freeze it?
Yes. Freeze baked, cooled portions for up to 2 months and reheat from frozen in a 180°C (350°F) oven for 25 minutes.
Can I make it vegan?
Replace the egg with 3 tablespoons of unsweetened apple sauce, use plant milk with a teaspoon of lemon juice, and swap in vegan cheese or leave the cheese out.
How long does it take to make Cornbread-Topped Black Bean Casserole?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Cornbread-Topped Black Bean Casserole?
About 490 kcal per serving, with 18 g of protein, 63 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 63 g |
| Fat | 18 g |
| Fiber | 14 g |
| Sugar | 9 g |
| Sodium | 770 mg |
Estimated values, calculated from the ingredients.
