Slow-Cooked Tamale Casserole



A delicious slow-cooked tamale casserole featuring layers of savory beans, vegetables, and a moist cornbread topping. Perfect for a comforting and satisfying meal!

Ingredients:
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

Combine cornmeal, flour, baking powder, and salt in a bowl

To the dry ingredients, add the buttermilk and vegetable oil, and stir until thoroughly mixed

Black beans, pinto beans, corn, tomatoes, cheddar cheese, green onions, cumin, garlic powder, chili powder, and salt and pepper should all be combined in a different bowl

Spread half of the cornmeal mixture on the bottom of the slow cooker insert after greasing it

Cover the cornmeal layer in the slow cooker with the bean and vegetable mixture

Evenly distribute the leftover cornmeal mixture on top

Cook the cornbread on low for four to five hours, covered, or until it is thoroughly cooked

If desired, top with more cheese and green onions and serve hot


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