Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
25 Mins
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 425°. Brown sausage in a large skillet over medium heat, stirring often, 7 minutes or until sausage crumbles and is no longer pink. Add onion and bell pepper, and sauté 3 minutes or until vegetables are tender. Drain. Stir in beans, tomatoes, and salt.

Step 2

Pour sausage mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.

Step 3

Bake at 425° for 25 to 30 minutes or until browned.

Step 4

Black Bean-and-Chicken Cornbread Casserole: Substitute 1 lb. skinned and boned chicken breasts, chopped, for sausage, and 4 (5-oz.) cans black beans, rinsed and drained, for pinto beans. Stir 1/2 cup chopped fresh cilantro into chicken mixture with beans.

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Ratings & Reviews

lkcline46's Review

July 28, 2011
Really enjoyed this one. Next time I will cut this in half because for two people, we would have been eating it for quite awhile.

Teff47's Review

October 13, 2010
Very different casserole. My entire family liked it and that included my father-in-law who is somewhat picky. I'll definitely make it again.

CWilsonATL's Review

January 09, 2010
Good recipe. I increased the meat by 50% (used sausage and shrimp) and only used 3 cans of beans. Also try navy beans instead of pinto for a good alternative. The leftovers microwave pretty well too.