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Queso Pinto Bean Cornbread Bake
Rachel Kim

Queso Pinto Bean Cornbread Bake

Pinto beans, tomatoes and green chiles bake beneath a pepper Jack cornbread lid, making a meatless pan with plenty of substance. The cheese lives in the batter rather than a separate oily layer. Keep the filling hot while mixing the cornbread so its underside begins to set immediately.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 3 cans pinto beans 15 ounces each, rinsed
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 2 cans diced green chiles 4 ounces each, drained
  • 1 can tomato sauce 15 ounces
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt divided
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 large egg
  • 1 cup whole milk
  • 1/4 cup melted butter
  • 2 cups shredded pepper Jack

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Combine beans, tomatoes, chiles, tomato sauce, cumin, chili powder and 1/2 teaspoon salt in a saucepan and simmer 6 minutes; spread hot filling in the dish.
  2. Whisk cornmeal, flour, baking powder and remaining salt.
  3. Whisk egg, milk and butter, stir into dry ingredients just until combined, then fold in pepper Jack.
  4. Spoon batter in small mounds over the filling and spread gently.
  5. Bake for 30 to 35 minutes until golden and a pick in the cornbread comes out clean. Rest 10 minutes.