Didi Ananda Devapriya's Meditation and Yoga Blog

Vegetarian Cornbread and Black Bean Casserole

cornbread black bean cobbler

Vegetarian Cornbread and Colby-Jack Black Bean Casserole

 

A new experiment – combining some of my favorite things from the US – cornbread, black beans, cumin, cilantro, fresh tomatoes, sweet corn – what is not to love!!!  The slight sweetness of the cornbread contrasts with spicy, savory black beans .  It is also quick and easy to prepare (a characteristic of most of my recipes….I like to eat well, but not necessarily to spend unnecessary amounts of time in the kitchen!)

Ingredients:

  • 1 can of black beans, drained and rinsed (kidney beans also work well)
  • 1 small can of sweet corn, drained and rinsed
  • 1 jalepeno pepper, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, diced
  • 2 T olive oil
  • 1 t cumin
  • 1/8 t asafoetida
  • 4 peeled tomatoes 1 cup tomato sauce
  • salt and pepper
  • 1 cup colby jack shredded cheese (optional)

cornbread topping:

  • 1 package Jiffy vegetarian cornbread
  • 1/3 cup of milk
  • 1 T oil

or

  • 1 cup corn meal
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup sunflower seed oil
  • 1/2 teaspoon salt
  • 1 teaspon baking powder
  • 1 1/4 cup sparkling water

Heat olive oil in a skillet. Add the diced jalepeno and sweet peppers, which should sizzle if the pan is hot enough. Add the cumin and asafoetida and mix well. Add the carrots and cook until softened. Add approximately 1/2 t salt. Then add the beans, corn and chopped tomatoes. Add the tomato sauce and simmer everything until well cooked. Add half of the cheese. Tranfer into a glass casserole and top with the rest of the cheese.

 

Combine the ingredients for the cornbread. Spoon cornbread mixture over the bean mixture. It does not need to cover the vegetables evenly as it will spread out when baking.

 

Bake in the oven at 350 for about 30 minutes or until the cornbread is cooked. Sprinkle with shredded colby-jack  cheese and leave a few more minutes in the oven to melt the cheese.

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About anandadevapriya

I am an acarya, or spiritual teacher of Ananda Marga yoga and meditation.

4 thoughts on “Vegetarian Cornbread and Black Bean Casserole

  1. Is Jiffy vegetarian cornbread polenta flour? If not, what can it replace it? Your casserole looks delicious, would love to try it, but I have never seen Jiffy vegetarian cornbread where I live.
    Thanks

    1. It is just a brand that has a pre-mix of cornmeal, flour and baking powder. Basically you can just substitute whatever recipe you usually use to make cornbread and spoon it on top of the casserole. I happened to have a box of this cornbread mixture on hand when I invented the recipe – but I was visiting the US then, so if I were to make it here in Romania I would make a cornbread batter from scratch.

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