Mexican Cornbread Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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In 'The Six O'Clock Scramble' by Aviva Goldfarb Ingredients:
4 tablespoons butter, melted |
4 eggs, beaten |
1 cup yellow cornmeal |
8 ounces shredded cheddar cheese |
1 (15 ounce) can unsweetened corn kernels (with 1/2 cup of their liquid) |
1 (15 ounce) can white kidney beans, drained (cannellini beans) |
2 cups low-fat sour cream |
1 tablespoon sugar (optional) |
1/2 teaspoon salt |
1 cup salsa |
Directions:
1. Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
2. In a bowl, mix together all the ingredients; put mixture in the baking dish.
3. Bake, uncovered, until it is firm and lightly browned, about 1 hour.
4. Cut into squares and serve.
5. *Can add 1 cup chopped cooked ham, sausage, or vegetarian ground meat .
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