- 2 tbsp oil
- 20 oz can jack fruit, shredded
- 1 medium onion, finely chopped
- 1 c black beans (either precooked dried or rinsed canned)
- 1 c frozen corn (thawed)
- 1 c tomato sauce
- 1 c vegetable broth
- 1 tbsp chili powder
- 1 1/2 tsp cumin, ground
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 package Jiffy cornbread mix
- 1 egg
- 1/2 c half and half
Preheat oven to 425 degrees F. In a large, oven safe skillet, heat oil. Saute onions for 3-5 minutes or until just translucent. Add jackfruit and cook another 2-3 minutes. Add black beans, corn, tomato sauce, vegetable broth, and spices. Simmer about 10 minutes and turn off heat.
Mix your egg and milk together with a wisk. In a small bowl, pour your cornbread mix and then add the egg/milk mixture and whisk together. Spread this over the top of the first mixture. Bake until the cornbread is browned, about 20-25 minutes. Allow to stand 5-10 minutes before serving.
I recommend serving with a little hot sauce!