This is a recipe I’ve had saved from forever ago. The printed date on the copied recipe is 2007 and I’ve never once attempted to make it! I know I’m not the only one that does that, or am I? I knew this past weekend would be the perfect time to make this dish. It has been very cold in Las Vegas and I’m looking for a meal to warm me right up.
What I love about this recipe is the use of corn bread as the topping! I don’t know if you know but I love corn bread. I could eat it everyday if I could. Which in reality I can ;). I used my favorite gluten free mix from Bob’s Red Mill.
I made a minor mistake of not reading the directions because once I started I noticed this is suppose to be done in the SLOW COOKER!! Doh! So I improvised and cooked it on 375 degrees for about 35 minutes. I’m sure it be real tasty from the slow cooker because the corn bread would be a lot more crumbly and moist. Other then that the flavors were spot on and this dish had a good kick. I added pepper jack cheese to the top along with cheddar and mozzarella. I didn’t miss the fact that there was no beef or chicken in this dish. It was a really hearty meal with the black beans and roasted corn.
When I make this again I’m going to try the slow cooker method and see how it turns out. I’m usually really good about following directions.