4 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Oxmoor House Healthy Eating Collection

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