Mexican Cornbread Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
12
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
- Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
- In a bowl, mix together all the ingredients; put mixture in the baking dish.
- Bake, uncovered, until it is firm and lightly browned, about 1 hour.
- Cut into squares and serve.
- *Can add 1 cup chopped cooked ham, sausage, or vegetarian "ground meat".
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