Recipe: (Meatless) Black Bean stuffed Cornbread

Ingredient list:
– 1 can of Black Beans
– 1 Bell Pepper, diced
– 1 small onion, diced (or half of a large white onion)
– Taco Seasoning
– 1 Cup shredded cheddar cheese (or Monterey jack/any preferred cheese, the sharper the better.)
– 8 inch cast iron skillet OR 8 inch pie pan.
– 1 Fresh sliced Jalapeño or 12 (or more) slices from a jar of pickled Jalapeños.
– 1 cornbread mix
—-> 1/2 cup of Milk of choice (OR 1/2 cup Sour Cream instead)
—-> 1 Egg, or egg replacer.

Oven Temp: 400f
Cook time: 17-22mins

Filling:
Sautee half an onion, diced (or 1 small onion) and 1 diced bell pepper until onions become clear. Add 1 cup of black beans and taco seasoning (or season to your taste with cumin, garlic, smoked paprika and a dash of hot sauce). You may need to had a few ounces of water to help the seasonings along. Once the filling looks cooked through, remove from pan and sit aside.

Put the 8in cast iron pan* in the warming oven while you make the corn bread.

Cornbread:
Make the cornbread as directed on the package. I subbed sour cream for the milk. Mix in the shredded cheese and jalapeños. I just kind of scooped them out and threw them in. Add more if you like spicy, add less or omit completely if you don’t want the heat. You can also add crushed red pepper flakes or a few shakes of your favorite hot sauce to really kick up the spice. Mix it all up until everything is evenly incorporated.

Building the Layers:
Carefully take the hot pan out.

Add 1/2 TBS of vegetable shortening, bacon grease or lard. Let the oil melt and coat the bottom evenly.

Put half the cornbread mixture on the bottom, make sure to spread it out the best you can with a spatula.

Add the filling evenly across the cornbread mixture.

Even pour the rest of the cornbread mixture on top. Make sure to cover the filling as much as possible.

Bake until the top looks browned and crispy! Ovens may vary.

I served mine with a little bit of sour cream because it was spicier than I thought it was going to be.

*if using the same pan for sautéing, you’ll want to wash before building the stuffed cornbread in it for cooking and add 1/2 TBS of lard, bacon grease or vegetable shortening to recoat the pan to avoid sticking.