Tex-Mex Corn Squares
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups vegetable stock
- 1⁄2 teaspoon salt
- 1 cup yellow cornmeal
- 1 1⁄2 cups shredded cheddar cheese, divided
- 1 (19 ounce) can black beans, drained and rinsed
- 1 cup salsa (mild, medium or hot)
- 1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained
- 2 chipotle chiles in adobo, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 cup chopped fresh coriander
directions
- Preheat oven to 350.
- Lightly oil an 11 x 7-inch (2 L) baking dish.
- Bring stock and salt to a boil.
- Slowly whisk in cornmeal until mixture thickens.
- Bring to boil.
- Take off the heat.
- Stir in 1/2 cup of the cheddar cheese and mix until melted.
- Spread in prepared pan and cover to keep warm.
- Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
- Stir in remaining cheese (1 cup) and coriander.
- Spread mixture over cornmeal base.
- Bake for 25-30 minutes-- until heated through and cheese is melted.
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RECIPE SUBMITTED BY
Lambkyns
Canada