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Black Bean and Cornbread Cobbler
This quick, easy casserole combines wholesome black beans with the delicious flavor of homemade cornbread.
-
8
Servings
-
15-20 min
Prep Time
-
45 min
Cook Time
Ingredients
- 2 (15-ounce) cans black beans, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 2 teaspoons cumin
- 1 teaspoon dried cilantro
- 1 1/2 cups Mexican shredded cheese, divided
- Salt and freshly ground black pepper to taste
- 3/4 cup all-purpose flour
- 6 tablespoons cornmeal
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons Horizon Organic unsalted butter
- 6 tablespoons sour cream
- 1/4 cup cold water
- Additional sour cream, for garnish
Preparation
- Preheat the oven to 375 degrees and butter a 9 x 9-inch baking dish.
- In a mixing bowl, combine the black beans, tomatoes, cumin, cilantro and one cup of shredded cheese.
- Spread the mixture evenly in the prepared pan and sprinkle the remaining half cup of cheese over the top. Set aside.
- In a spacious bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar.
- Cut the butter into very small pieces and add them to the flour mixture.
- Use your fingers to work the butter into the flour with a pinching and tossing motion, until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the sour cream and water.
- Add this liquid to the dough and fold gently only until combined. Do not overmix.
- Drop spoonfuls of dough over the top of the casserole to form a biscuit-style topping.
- Bake in the preheated oven for 45 minutes, until the topping is golden brown.
- Serve hot with a dollop of sour cream.
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