Jumpin' Bean Cornbread

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!

• Ready In: 17 mins
• Yields: 24 2" squares

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.