Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
25 Mins
Yield
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

Teff47's Review

Teff47
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

lkcline46
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.

lkcline46's Review

CWilsonATL
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.