Cornbread Casserole with Pork and Beans
This cornbread casserole with pork and beans is a hands down favorite of mine. I like how quick and easy it is to make and it is always a crowd pleaser!
Ingredients
4 cups prepared pork and beans
4 large tomatoes, quartered
1 medium size onion, sliced
4 garlic cloves, minced
3-4 large bratwursts cut into pieces
For the Cornbread:
1 cup melted butter
1 ½ cups sugar
4 eggs
2 cups buttermilk
2 cups cornmeal
2 cups self-rising flour
1 tsp salt
¼ cup diced red bell peppers
¼ cup diced green bell peppers
1 tsp Italian herb blend
Instructions
1
To make the pork and beans: Heat a large oven-safe sauté pan on the stove and add just enough oil to lightly coat the bottom of the pan.
2
Add the onions, garlic, bratwursts and tomatoes. Sauté for about 4 minutes.
3
Add the pork and beans and bring to a simmer. Cook for an additional 5 minutes.
4
Transfer pork and beans to a 9x13 pan or if your sauté pan is big enough, make it all in there... Pour/spoon cornbread batter on top.
5
To make the cornbread: Combine the sugar, cornmeal, self-rising flour, salt, diced bell peppers and the Italian seasoning in a large bowl whisking everything together.
6
Add the melted butter, eggs and butter milk to the corn meal mixture. Mix everything together until combined.
7
Spoon or pour the cornmeal over the pork and beans mixture and bake in a preheated 350 degree oven for 45 minutes or until the cornbread is baked through the pork and beans are bubbling in the center.
8
Remove from the oven and let it sit for 10 minutes before serving. Enjoy!
