Ingredients
1
can (14 to 15 ounces) cream-style corn
1
can (8 ounces) whole kernel corn, drained
1
pouch (6 1/2 ounces) golden cornbread and muffin mix
1/3
cup margarine or butter, melted
2
eggs
1
can (15 ounces) black beans, rinsed and drained
1/3
cup salsa
Chopped cilantro, if desired
Preparation
Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
Mix cream-style corn, whole kernel corn, muffin mix (dry), margarine and eggs. Pour into baking dish.
Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
During last 5 minutes of baking, mix beans and salsa in 1-quart saucepan. Cook over medium heat, stirring occasionally, until hot. Cut casserole into squares; top with bean sauce. Sprinkle with cilantro; serve immediately.
