Pinto Bean and Cornbread Casserole

Ingredients

• Green onions - 2, sliced (for garnish)
• Cheddar cheese - 1 cup, shredded
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Corn kernels - 1 cup, frozen or canned
• Eggs - 2
• Milk - 1 cup
• Cornbread mix - 1 box
• Pinto beans - 2 cans, drained and rinsed

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. Add the pinto beans, corn kernels, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for a few minutes until heated through.
4. In a separate bowl, prepare the cornbread mix according to the package instructions, using milk and eggs.
5. Pour half of the cornbread batter into the greased casserole dish.
6. Spread the pinto bean and corn mixture evenly over the cornbread batter.
7. Sprinkle the shredded cheddar cheese over the bean mixture.
8. Pour the remaining cornbread batter over the cheese layer, spreading it evenly.
9. Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and cooked through.
10. Remove from the oven and let it cool for a few minutes before serving.
11. Garnish with sliced green onions and serve hot.