Bean & Cornbread Casserole

Bean & Cornbread Casserole
1 Teaspoon Olive oil
1 Cup Chopped onion
1 Garlic clove, minced or put through a press
1 Teaspoon Chili powder
1−1/2 Teaspoon Ground cumin
1 Teaspoon Sugar
1/2 Teaspoon Dried oregano (preferably Mexican oregano)
2 8−ounce cans Tomato sauce
2/3 Cup Cooked pinto beans, drained
2/3 Cup Cooked black beans, drained
1 4.5−ounce can Chopped green chiles, drained
3/4 Cup Buttermilk
1 Egg, lightly beaten
1 Cup Cream−style corn
1−1/3 Cup Self−rising yellow cornmeal mix (not cornbread mix)

Preheat oven to 400 F.
Saut the onion and garlic in the olive oil in a large saucepan over medium
heat. Add the chili powder, cumin, sugar, oregano, tomato sauce, pinto
beans, black beans, and chiles. Cover, reduce heat to medium−low, and simmer
for 10 minutes.
Spray a 2−quart casserole dish with cooking spray. Pour the bean mixture
into the dish, cover, and set aside.
In a medium bowl, combine the buttermilk, egg and corn, stirring well. Add
the self−rising cornmeal and stir, just to combine. Pour the cornmeal
mixture over the bean mixture in an even layer.
Bake for 20 to 25 minutes, or until the cornbread topping is lightly
browned. Serve hot. Makes 4 to 6 servings.
Bean