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Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add kidney beans and next 5 ingredients; cook 5 minutes. Remove from heat.

  • Combine cornbread mix and remaining 3 ingredients; stir until blended. Spoon batter over bean mixture. Bake at 350° for 30 minutes. Cut into 4 equal wedges.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

390 calories; fat 9g; saturated fat 3.1g; protein 14.3g; carbohydrates 66.6g; cholesterol 5mg; iron 3.3mg; sodium 1264mg; calories from fat 20%; fiber 7.5g; calcium 324mg.
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