Black Bean and Sweet Potato Casserole with Crunchy Cornbread Topping
For the Filling:
- 3 large sweet potatoes, peeled and diced
- 2 cans black beans, rinsed and drained
- 1 large onion, diced
- 1 green pepper, diced
- 3 cloves garlic, sliced
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 cup chicken or vegetable stock
- 4 Tbsp olive oil
- 1/4 cup chopped cilantro
- Kosher salt and fresh cracked black pepper
- 2 cups grated cheddar cheese
For the Cornbread topping:
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup honey
- 1 stick butter, melted
- 3/4 cup sour cream
- 1/2 cup whole milk
A meal for a crowd! Black beans, sweet potatoes, veggies and spices are combined in a casserole and topped with crunchy cornbread for the perfect meal.
In a large saute pan, heat half the oil over medium heat and add the onions and peppers, letting them slightly brown. When they are soft and fragrant, add the garlic and spices and cook one minute more. Add the stock and let the liquid reduce until it is a thick syrup. Transfer this mixture to a mixing bowl and set aside. In the same pan, add the remaining olive oil. Add the diced sweet potato and let the cubes brown evenly on one side before stirring. Continue cooking until the sweet potato is almost all the way cooked through. Transfer the cooked sweet potato and the drained beans to the bowl with the onion mixture, season to taste with salt and pepper and mix well. Spread the mixture evenly in a casserole dish. Sprinkle with the cilantro and then cover with the cheese, making a nice even layer. Set aside as you prepare the cornbread topping.
Preheat the oven to 400°F. Whisk together the flour, cornmeal, baking powder, and baking soda in a large bowl and set aside. In medium bowl, whisk the eggs and honey together until pale and fluffy. Add the butter slowly, whisking constantly. Whisk in the sour cream and milk until smooth. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to over-mix.
Spread the cornbread evenly over the top of the casserole. Place in the oven for about 20-30 minutes or until the cornbread topping is golden brown and toothpick inserted into the center comes out clean.