Black Bean & Cornbread Cobbler

Quick Info

Dinner Vegetable 15-30 min 8+


Black Bean & Cornbread Cobbler


Calories 432; Protein 15g; Carbohydrates 56g; Total Fat 16g; Saturated Fat 8g; Cholesterol 29mg; Fiber 11g; Calcium 18% DV; Sodium 786mg


  • 2 (15 oz.) cans black beans, drained
  • 1 (10 oz.) can diced tomatoes with green chilies
  • 2 tsp. cumin
  • 1 tsp. dried cilantro
  • 1 1/2 c. Horizon Organic® Shredded Mexican Cheese, divided
  • salt and freshly ground black pepper to taste
  • 3/4 c. unbleached all-purpose flour
  • 6 Tbsp. cornmeal
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 2 Tbsp. Horizon Organic unsalted butter
  • 6 Tbsp. Horizon Organic sour cream
  • 1/4 c. cold water
  • additional Horizon Organic sour cream, for garnish


Preheat the oven to 375°F. Butter a 9 x 9-inch baking dish. In a mixing bowl, combine the drained black beans, tomatoes with green chilies, cumin, cilantro and one cup of Horizon Organic® Shredded Mexican Cheese. Spread the mixture evenly in the prepared pan and sprinkle the remaining half cup of cheese over the top. Set aside.

In a spacious bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Cut the butter into very small pieces and add them to the flour mixture. Use your fingers to work the butter into the flour with a pinching and tossing motion, until the mixture resembles coarse crumbs. In a small bowl, whisk together the sour cream and water. Add this liquid to the dough and fold gently only until combined. Do not overmix. Drop spoonfuls of dough over the top of the casserole to form a biscuit-style topping. Bake in the preheated oven for 45 minutes, until the topping is golden brown. Serve hot with a dollop of sour cream.

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