Triple-Corn Squares with Bean Sauce
|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|
|Progresso black beans||15 Ounce (Drained, Rinsed)|
|Salsa||1⁄3 Cup (5.33 tbs) (Old El Paso)|
|Chopped cilantro||1 Tablespoon|
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.