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Beans, White Corn & Cornbread Casserole


  • 1 cup cooked (rehydrated) Hulled White Corn

  • 14 oz. package of Polish sausage, chopped

  • 1 medium onion, chopped

  • 1 garlic clove, chopped

  • 15.5 oz. can Southwest Red Beans w/ chipotle peppers, not drained 

  • 14.5 oz. can diced tomatoes w/ green chilies, not drained

  • 4 oz. can chopped green chilies

  • 1 tablespoon Season All (seasoned salt)

  • ½ teaspoon garlic powder


  1. Prepare Ahead: Soak 1 cup Hulled White Corn in water overnight. Drain and rinse. Place corn in a 4 qt. pot, add about 3 ½ qts. water, bring to a boil, reduce heat to medium and cook for 2-2 ½ hours or until tender. When cooked, 1 cup of dried corn will double in size making about 2 cups of cooked corn. Can be done 1-2 days ahead.

  2. In a Dutch oven or oven safe pan, brown sausage, onions, and garlic over medium heat until onions are transparent. Add cooked white corn, beans, tomatoes, chilies, and spices. Stir.

  3. Bring just to a boil then reduce heat and simmer for about 10 minutes. 

  4. Prepare the batter for the Cornbread with Sour Cream recipe or use your own favorite recipe but substitute half of the flour for Roasted Iroquois White Corn Flour.

  5. Spoon batter over top of red bean and white corn mixture.

  6. Bake at 400 degrees for 20 minutes or until lightly brown on top.

Serves 8

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