Butter Bean and Cheddar Cornbread Skillet Bake
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g tinned butter beans, drained
- 200 g sweetcorn, tinned and drained
- 1 red pepper, diced
- 1 onion, diced
- 150 g fine polenta (cornmeal)
- 80 g self-raising flour
- 2 eggs
- 200 ml whole milk
- 100 g grated cheddar cheese
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 24.9 g
- Carbohydrate
- 72.6 g
- of which sugars
- 10 g
- Fat
- 23 g
- of which saturates
- 11 g
- Fibre
- 9.3 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6) and grease a large ovenproof skillet or baking dish with the butter.
- 2
Heat the olive oil in a frying pan and cook the onion and red pepper for 6-7 minutes until softened, then stir in the butter beans and sweetcorn and tip into the dish.
- 3
Whisk the eggs with the whole milk, then mix in the fine polenta, self-raising flour and half the grated cheddar cheese to make a thick batter.
- 4
Pour the batter over the beans and sweetcorn, scatter with the remaining cheddar, and bake for 25-28 minutes until golden and set in the middle.
- 5
Leave to stand for 5 minutes before cutting into wedges to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.