This comes from The Six O'Clock Scramble. Easy and quick to put together, and the leftovers are great!

Mexican Cornbread Casserole

4 T butter, melted
4 eggs, beaten
1 C yellow cornmeal
8 oz (2 C) shredded Cheddar cheese
1 can (15 oz) corn, with ½ C of liquid (drain the rest)
1 can (15 oz) kidney, white kidney, or cannellini beans, drained
1 C chopped cooked ham, sausage, or ground beef (optional)
2 C low-fat sour cream
1 T sugar (optional)
½ tsp salt
1 C mild salsa

Preheat oven to 350°. Grease a 9 X 13" pan.

Mix all ingredients together. Pour into pan.

Bake, uncovered, until firm and lightly browned, about 1 hour. Cut into squares for serving.

12 servings.

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