Black beans and vegetables topped with a cornbread crust. It’s easy to make and tastes delicious!

Tony and I both liked this one a lot. It’s like having chili and cornbread all in one, and we both thought that was pretty neat. The boys didn’t like it that much. Cole refused to even try it, and Bennett took a few bites but didn’t finish. Granted, he’s been sick so he wasn’t his usual hungry and happy self at the dinner table. He did eat it the next day for lunch, so I don’t think there was anything wrong with the meal itself. I’m pretty sure Cole would have liked it too if he gave it a chance but he’s funny that way. If he doesn’t like the way something looks he won’t eat it. I thought this looked rather pretty, but that’s just me.

Mexican Yes-I-Can
1 tbsp olive oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1 can (19 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes, drained
1 cup frozen or canned corn
2 tsp chili powder
1 tsp cumin
1 cup vegetable broth
salt and pepper to taste

Cornbread topping:
1 cup cornmeal
1 cup flour
1 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk or soured milk
1 egg
3 tbsp vegetable oil
1 tbsp parmesan cheese

In a large skillet, heat oil over medium heat. Add onion, garlic and green pepper, then cook until soft, about 5 minutes. Add beans, tomatoes, corn, chili powder, cumin, broth and salt and pepper. Simmer uncovered for 20 minutes.
Preheat oven to 350F. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium sized bowl. Combine milk, egg and oil separately. Stir wet mixture to the dry, mixing just enough to thoroughly combine.

Pour the tomato mixture into a greased baking dish. Spread cornbread batter evenly over top. Sprinkle with parmesan cheese. Bake for 25-30 minutes, until cornbread is cooked through and golden.