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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Tossed this together for a Cinco de Mayo office lunch (disclaimer: I'm not considering this authentic Mexican :o) ). Quick, different, and a little ZIP! Ingredients:
14 1/2 ounces cornbread mix |
2 eggs |
14 ounces kidney beans |
4 ounces diced jalapeno peppers |
1 cup water (as needed) |
1 tablespoon cumin |
1 tablespoon salsa, taquera (goya brand) |
Directions:
1. Mash beans (I used a potato masher).
2. Add eggs and beat.
3. Add remaining ingredients EXCEPT water.
4. Add water a bit at a time, until a slow-flowing batter forms.
5. Pour batter into 2 8 layer cake pans, should be approximately 2 thick.
6. Cook at 400 degrees F (or whatever box mix suggests) for 12-18 minutes.
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