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Corn Bread Topped Frijoles

This is one of those great one pot meal recipes.  I love it when everything is self contained.  I got this one out of my  Taste Of Home Cookbook

Corn Bread Topped Frijoles

Print Recipe
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes


  • 1 medium onion chopped
  • 1 medium green pepper chopped
  • 1 tablespoons canola oil
  • 2 garlic cloves minced
  • 1 can 16 ounces kidney beans, rinsed and drained
  • 1 can 15 ounces pinto beans, rinsed and drained
  • 1 can 14-1/2 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauceCornbread Topping
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 1-1/4 cups fat-free milk
  • 1 can 8-1/4 ounces cream-style corn
  • 3 tablespoons canola oil


  • 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 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean.
Servings: 8
Author: Amanda


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