I feel like I'm finally starting to find some good CrockPot recipes that both Brian and I enjoy. This is a great recipe to use as a side dish or an entree.
Cornbread topping (in separate, small bowl):
--3/4 cup cornmeal
--1 1/4 cup flour
--1 cup milk
--1/4 cup sugar
--1 egg
--1 t baking powder
The Filling (mix well in CrockPot sprayed with oil):
--1 can drained and rinsed black beans
--1 can fire roasted tomatoes
--1 can drained corn
--1 can drained corn
--1 T chili powder
--1 t cumin
--1/2 t paprika
--1/4 cup diced onion
--1/2 cup shredded cheddar cheese
Pour cornbread mix on top of filling and spread evenly. Do not mix together the cornbread and the filling.
Cook on low for 4 hours or until cornbread is cooked.
Serve & enjoy!
Our Reactions
Sarah - I really loved all the spices and ingredients used for the filling. It had a great flavor. The cornbread was kind of rubbery on the very top, but I just cut that thin layer off and enjoyed the perfectly cooked cornbread underneath. Really, I think this would be a great side dish to a taco salad or something. It was quite filling just by itself, but I'm also 8 months pregnant and don't eat very much at one sitting :-)
Brian - Brian really enjoyed this dish. He, too, felt that the very top of the cornbread was kind of weird, but once he got past that, he enjoyed the dish.
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