Rosalie's Cornmeal Casserole
"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!"
photo by Theresa P
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
Really good and easy to make. I made some minor substitutions: didn't have green pepper, used maybe 1 1/2 cups of frozen mixed vegetables; used 1 can of black beans instead of 3C kidney, used maybe 1 1/2 C cheese instead of 2 C. Refrigerates and microwaves well. Take note that the nutrition info says this is 4 servings (thus the very high calorie count). That would be 4 ENORMOUS servings. It's a hearty 9x13 casserole, so that's really 6-8 servings.
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I took a lot of liberties with this recipe to accomodate what I had in my kitchen. I used polenta rather than cornmeal. I skipped the corn altogether and instead of shredded cheese I mixed about 1/2 cup of grated parmesan cheese into the polenta with a 1/4 cup of sour cream which was tasty. For my meat eater, I added a layer of pulled beef to one half of the casserole. And for the beans I used half kidney and half black beans. When I served this I added some shredded lettuce and a drizzle of sirachi sauce. It was pretty tasty. If you eat meat the shredded beef added good flavor and texture and I'm sure pulled pork would have worked just as well. -
This was so good. I love having corn and cheese in the same recipe so this is a standout. the spicyness was just a nitch above mild so I liked that very much too. -
Very tasty. A bit disappointed that the sodium content is so high but if you don't use canned beans it will be much lower. -
I really enjoyed this meatless casserole ! I served it with some light sour cream . I plan on making this again and trying different beans !
RECIPE SUBMITTED BY
I love to cook using fresh, healthy ingredients. I love shopping at the local farmer's market and seeing a huge basket of fruit on my counter and crispers full of vegetables in my fridge.
Lately I've also been more and more interested in eating foods that are grown locally and in season. I'm very interested in reading the books, The 100 Mile Diet and Barbara Kingsolver's book, Animal, Vegetable, Miracle (I haven't read either of these books yet, just heard interviews). My interest in eating foods grown locally and in season was piqued after I bought and read the cookbook, Simply in Season. If you're reading this and have similar interests shoot me an email, I'd love to chat about this more and be inspired by you and your recipes.
I am a SAHM/teacher. Mostly I stay at home with my three children (2 girls, ages 7 and 9 and 1 boy, age 2). A few days a week I do some substitute teaching. I really enjoy what I do. For fun I like to scrapbook, take pictures, read, and spend time with friends. I'm also finding I really like to cook.
