Red Beans and Rice Cornbread Bake
Author
There's something so comforting about a big ol' dish of Red Beans and Rice Cornbread Bake. It’s like a warm hug on a plate, and trust me, this recipe is all about using up those leftovers in the most delicious way possible. I’ve whipped this up after a long day, and it never fails to hit the spot.
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If you’ve got some leftover red beans hanging around, you’re in for a treat!
What makes this dish even better is the ease of making it. We’re talking minimal prep and maximum flavor. Just layer everything in a baking dish, and let the oven do the magic.
Whether you're feeding a crowd or just looking for a cozy dinner, this one’s a winner.
So grab your cast iron skillet or a baking dish, and let's dive into this tasty creation!
Why You'll Love This Recipe
First off, let's talk about flavor. The combination of creamy red beans, fluffy rice, and cheesy cornbread is a match made in comfort food heaven. You get that hearty goodness from the beans and rice, elevated by the slight kick from the diced green chilis.
It’s a symphony of flavors that will have your taste buds dancing!
Then there's the simplicity of it all. You don’t need to be a culinary wizard to pull this off. With just a handful of ingredients and easy steps, you can have a delicious meal that feels like it took hours to make.
Plus, it’s a great way to use up leftovers, so you can feel good about not wasting food.
Lastly, it's a crowd-pleaser. Whether it’s game night or a family dinner, this dish is sure to disappear faster than a cold beer in July. Everyone loves a good cornbread bake, and this one packs a punch!
Ingredients & Tools You'll Need
Let’s gather the essentials. You’ll need 4 cups of leftover red beans-if you’re like me, you’ll have some delicious crockpot red beans just waiting to be repurposed. Then, grab two bags of boil-in-the-bag rice to keep things super simple.
I’m all about quick and easy!
Next up, you'll need two boxes of Jiffy cornbread mix. I like to keep a couple of these on hand because they’re a game changer. And let’s not forget a cup of cheddar cheese-because, let’s be real, cheese makes everything better.
A can of diced green chilis adds a little zing, and you’ll round it all out with two eggs, a cup of milk, and a stick of butter.
You’ll just need your trusty cast iron skillet or a good baking dish, and you’re ready to roll!
How To Make It
Now that we’ve got everything together, let’s get cooking! This recipe is straightforward, making it a perfect weeknight meal. You’ll see how everything comes together in no time.
Just follow my lead, and we’ll have this bake in the oven before you know it.
Preparation
First things first, preheat your oven to 375 degrees. While that’s heating up, melt a stick of butter in your cast iron skillet or baking dish. This will give your bake a lovely richness and help everything crisp up beautifully.
Once the butter’s melted, take your boil-in-the-bag rice and cook it according to the package directions-this usually takes about 10-12 minutes.
After the rice is ready, spread it evenly in the bottom of your baking dish. Then, layer those leftover red beans right on top. Don’t be shy; let them drape over the rice like a cozy blanket.
Now, grab those two boxes of Jiffy cornbread mix and follow the package directions to prepare it. As you mix, fold in that cup of cheddar cheese and the can of diced green chilis for a kick.
Cooking
Once your cornbread mix is ready, pour it over the red beans. Here’s where the magic happens! Pop the dish into your preheated oven and let it bake for about 35 minutes.
Keep an eye on it, though-halfway through, if it starts to get too dark, just cover it with some foil.
When the time’s up, do the toothpick test in the cornbread; if it comes out clean, you’re golden! Let it cool for a few minutes, then dig in and enjoy that gooey, cheesy goodness. The aromas wafting through your kitchen will have your mouth watering in anticipation!
Serving & Variations
Once it's out of the oven, let’s talk serving. This dish is fantastic on its own, but you can jazz it up with some toppings. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice touch.
You could even serve it with a side salad for a fresh crunch.
Feeling adventurous? Try adding different ingredients based on your taste. Black olives or jalapeños could give it an extra kick.
And if you want to switch up the cheese, pepper jack adds a delightful heat. Leftovers? No problem!
Store them in an airtight container in the fridge, and they’ll be just as tasty the next day.
Wrapping Up
So there you have it-Red Beans and Rice Cornbread Bake, a dish that’s sure to become a staple in your kitchen. It’s comforting, delicious, and downright easy to make. I can’t wait for you to try it; you're going to love how it all comes together!
Recipe created by Kevin Boersma for Trust Me Try It.
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Ingredients
- 4 cups leftover red beans . I used the leftovers from my crockpot red beans recipe . Which can also be found here .
- 2 bags boil in the bag rice
- 2 boxes jiffy cornbread mix
- 1 cup cheddar
- 1 can diced green chilis
- 2 eggs
- 1 cup of milk.
- Stick of butter
Instructions
- Preheat oven to 375 , in cast iron or baking dish , place melted butter
- Cooked rice
- Cover with red beans
- Mix jiffy to package directions and add cheese and chiles
- Place mix on top of red beans
- Bake for 35 minutes
- Cover half way though if it gets dark
- Once you can do the toothpick test
- You are good to go!
