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Triple-Corn Squares With Bean Sauce

Ruben's picture
Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!
Ingredients
  Green Giant cream style corn 14 3⁄4 Ounce
  Green giant niblets vacuum packed whole kernel corn 11 Ounce (Drained)
  Cornbread & muffin mix 6 1⁄2 Ounce (Betty Crocker)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Eggs 2
  Progresso black beans 15 Ounce (Drained, Rinsed)
  Salsa 1⁄3 Cup (5.33 tbs) (Old El Paso)
  Chopped cilantro 1 Tablespoon
Directions

1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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1 Comment

shantihhh's picture
This sounds great but must some spice i.e. chipotle or hot chiles! Shanti/Mary-Anne