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Easy Bean and Corn Pie
Meatless Monday: One-dish Beans and Cornbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
This base for this easy meatless main can be prepared ahead and refrigerated or frozen until you need it. Top with a simple cornbread, and you have dinner in the oven in minutes.
Servings: 6 -8 servings
Author: Mary Gillespie
Ingredients
Beans:
  • 1/2 tablespoon / 7.5 ml oil
  • 1 medium onion finely chopped (about 1 cup / 250 ml)
  • 4 cloves garlic minced
  • 1/2 teaspoon / 2.5 ml salt
  • 1 tablespoon / 15 ml ground cumin
  • 3 cups / 750 ml cooked pinto beans
  • 1-1/2 teaspoons / 7.5 ml dried oregano
  • 1/4 teaspoon / 1.25 ml ground pepper
  • 1/2 teaspoon / 2.5 ml chili flakes
  • 1 28 oz / 796 ml can diced tomatoes
Cornbread:
  • 1/2 cup / 125 ml cornmeal
  • 1 cup / 250 ml whole wheat flour
  • 1 teaspoon / 5 ml baking soda
  • 1/2 teaspoon / 2.5 ml salt
  • 1 cup / 250 ml buttermilk or sour milk
  • 1/4 cup / 60 ml vegetable oil
  • 1 egg
  • 1 cup / 250 ml fresh frozen or canned corn kernels
Instructions
Beans:
  1. Heat saucepan over medium heat. Add oil and spread to coat pan. Add onions and cook for 2-3 minutes until the onions have started to soften. Add minced garlic and continue cooking for another 1-2 minutes. (If the onions and garlic start to brown, turn down heat.)
  2. Add cumin and salt and stir to coat vegetables in pan.
  3. Add beans and stir. Add tomatoes, oregano, ground pepper and chili flakes. Bring mixture to a simmer, uncovered, and let simmer for 10-15 minutes. It should thicken a bit as it cooks.
  4. While the bean mixture is cooking, prepare the cornbread.
Cornbread
  1. In mixing bowl, stir together cornmeal, flour, baking soda and salt.
  2. In seperate bowl, beat buttermilk, oil and egg until thoroughly combined. Pour the buttermilk mixture over the flour and stir just until mixed. Add the corn, stirring gently to distribute it through the batter. The batter will be a bit thick.
Assemble.
  1. Preheat oven to 400 degrees F/ 204 degrees C.
  2. Pour the cooked beans into a 9x9-inch / 23x23-cm baking dish. Top with cornbread. Spread the cornbread mixture as close to the edges of the baking dish as you can.
  3. Place the dish on a baking tray to catch and drips, and bake for 25-30 minutes. The cornbread topping should be golden brown and a toothpick inserted into the center of the dish should come out clean.
  4. Remove from oven and serve.
Recipe Notes

You can vary this by changing the beans, adding more spices, or adding 1/2 cup of grated cheese to the cornbread.

Make ahead: The beans can be prepared ahead of time and refrigerated for several days or frozen until to are ready to use them. Thaw frozen beans before topping with the cornbread.

Time saver: You can use a prepared mix to save time.