Corn Bread Casserole

I love cornbread, but sadly many of the boxed mixes are made with chicken stock.  I was looking for an easy cornbread recipe that didn’t take much time to make and was packed with corn flavor. 

The black bean sauce is crazy easy to whip up and is the perfect complement to the cornbread (which also doubles as a dessert when served with butter and honey!)

You can download the printable recipe here.

What you’ll need:

• 1 cup cornmeal
• 1 cup flour
• 4 Tbs. sugar1 Tbs. baking powder
• Pinch of salt
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) kernel corn, drained
• 1/3 cup butter, melted
• 2 eggs
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup chunky salsa
• chopped fresh cilantro, if desired

To make the cornbread, first heat oven to 400°F and grease a square glass baking dish.  In a medium bowl, mix cornmeal, flour, sugar, baking powder and salt.  Then mix in cream-style corn, kernel corn, butter and eggs. 

Pour the mixture into the baking dish, and bake uncovered about 30 minutes. (Use a toothpick to check that casserole is baked.  Toothpick should come out clean.)

During last 5 minutes of baking, mix beans and salsa in a small saucepan over medium heat.

Cut casserole into squares; top with bean sauce.  Sprinkle with cilantro and serve!