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Ingredients

  • 1 can BRUNSWICK® TUNA VEGETABLES with JALAPEÑO
  • 1 can BRUNSWICK® TUNA with SWEET CORN
  • 2 tbsp. butter
  • ½ cup onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 tomatoes, diced
  • 1/3 cup parsley, chopped
  • 1 can red beans 15oz, drained
  • 1 ½ tbsp. herb seasoning
  • 1 tbsp. chili powder (cayenne)
  • 1 tsp. paprika
  • Salt and black pepper to taste
  • Cornbread Topping:
  • 1 can BRUNSWICK® TUNA with SWEET CORN
  • 1 cup All-purpose flour
  • 1 cup cornmeal
  • 1 ½ tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • 1 1/3 cup milk
  • 4 tbsp. butter, melted
  • ¾ cup cheese, grated

Directions

  • Preheat oven to 375°F. Melt butter and sauté onions and garlic until golden brown.
  • Add tomatoes and parsley. Cook until tomatoes are soft. Add red beans.
  • Add herb seasoning, chili powder, paprika, BRUNSWICK® TUNA VEGETABLES with JALEPEÑO, BRUNSWICK® TUNA with SWEET CORN, and salt and black pepper to taste. Set aside.
  • For cornbread topping, combine flour, cornmeal, sugar, baking powder and salt. Add egg, milk and melted butter, and ½ cup cheese. Add BRUNSWICK® TUNA with SWEET CORN and mix well.
  • To a greased 9 x 9 inch baking pan, add the first mixture and cover with the cornbread topping mix.
  • Sprinkle remaining ¼ cup cheese on top, bake for 25 minutes until golden brown.

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