Pantry Cooking: Bean and Cornbread Pie

A couple weeks ago I came home with no idea of what I'd be making for dinner. Not my usual situation, but luckily after a few moments perusing the contents of my refrigerator and pantry I had a plan in hand. My pantry contained a a couple cans of beans, some canned tomatoes and a box of cornbread mix. My refrigerator had the ingredients for the cornbread along with some cheese and sliced peppers. And I had an onion from my father-in-law's garden in my veg basket. This let me cobble together a yummy dinner for Josh and me.

Bean and Cornbread Pie
Recipe by me; Serves 4


























1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can fire-roasted tomatoes with chiles
1 medium onion, chopped
1 clove garlic, minced
olive oil
1 box cornbread mix
shredded cheese
sliced jalapeno

• Preheat oven to temperature noted on cornbread mix. Heat oil in medium sauce pan over medium heat (I used about a tablespoon). Saute onion till softened, about 5 minutes. Add garlic and cook for about 1 minute more. Add in beans and tomatoes with juice. Reduce heat and let warm through.
• Make cornbread mixture according to the instructions (or from your own recipe). Add in shredded cheese to your taste.
• Place bean mixture in oven safe dish. Spread cornbread mixture atop bean mixture. Top with jalapeno slices and more shredded cheese. Bake for 30-40 minutes, done when a toothpick inserted into the cornbread topping comes out clean.

My notes: I used a mixture of cheddar and pepper jack cheese in this recipe, but you could use whatever you personal preference might be. I almost always have these ingredients in my kitchen, so I'll definitely be making this recipe again. When I can chew well, that is. :)

Howdy Blog Party #22!

So, it's been a while since I participated in Blog Party, but not because I haven't wanted to. Time alas was not on my side, but this time around I was bound and determined to take part. I mean how could I not when the the theme is Wild Wild West? I do, after all, live in Fort Worth, Texas- Where The West Begins. So, thinking about what I consider to be "western" food, I came up with Cornbread Cups filled with Homemade Chili. For a complimentary beverage I went with a cold bottle of Shiner Bock- a favorite of many of the cowboys I know. Being brewed in Texas gives it a big flavor!

Homemade Chili
Recipe by me
1/2 tablespoon vegetable oil
1 large onion, chopped
1 jalapeno, seeded & ribbed, minced
3 cloves garlic, minced
1/2 6 oz. can tomato paste
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
pinch red pepper flakes
pinch ground cinnamon
1 lb. lean ground beef
1 15 oz. can diced tomatoes
1 15 oz. can dark red kidney beans, drained and rinsed
6 oz. beer

• In a large saucepan, heat oil over medium-high heat. Add onion, jalapeno, and garlic; season with salt and pepper and cook for 3 to 5 minutes.
• Stir in tomato paste and seasonings. Once blended add ground beef and stir, breaking up with spoon, until no longer pink.
• Add tomatoes with juice, beans, and beer. Bring to a boil and reduce to a rapid simmer. Cook for over medium-low to medium heat until beans are tender and chili has thickened. Taste your chili during this time, and add any additional seasoning you'd like.

My notes: I added more chili powder, cumin, red pepper flakes, and ground pepper. For the cornbread, I have done homemade before, but nothing ever beats Jiffy boxed mix for me. So, that's what I used. Use a serrated knife to slice off the top of the muffins, then run your knife along the inside, bout 1/8" from the edge, all the way around and remove the inside. Fill the muffin cups and top with your favorite chili add-ons. I used shredded cheese and cilantro leaves. Jalapeno slices and a dollop of sour cream would also be delicious and festive.