Mexican Cornbread Casserole

(from saymyname’s recipe box)

Serves 12 people

Categories: Casserole, Corn, Side Dish, Tex-Mex

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 × 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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