Name: Tex-Mex Corn Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

2

Recipe by Lambkyns

2

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)

Ready In:: 45mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Lambkyns

Contributor

@Lambkyns

Contributor

"A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)"

recipes

48

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Saturn

6/28/2007

I love this! I made mine in a muffin tin and it filled 12 cups perfectly! I didn't use the coriander as I didn't have any. I do use both chipotles though! Wowee! Talk about excellent! Thanks so much for posting!

Reply
review by ladypit

8/11/2005

This went together really easily. I left out the coriander and chiptoles because I didn't have any. I used really intense flavored salsa so I thought that would cover for the other ingredients. Oddly enough the flavor mellowed considerably. Lovely texture.

Reply
creation by Lambkyns

3/12/2004

A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)