Saturday, August 27, 2011

Mexican Cornbread Casserole



Mexican food's great, but it's essentially all the same ingredients, so there's a way you'd have to deal with all these stupid questions. "What is nachos?" "...Nachos? It's tortilla with cheese, meat, and vegetables." "Oh, well then what is a burrito?" "Tortilla with cheese, meat, and vegetables." "Well then what is a tostada?" "Tortilla with cheese, meat, and vegetables." "Well then what is a...."  Jim Gaffigan


Do you remember those JIff boxes of blueberry and apple muffins, assorted cakes, and cornbread sold in the bakery aisle right next to the flour?  When my kids were growing up, I regularly included these in our food budgets to make little treats for them. Back in the day, I could purchase a Jiff box for $0.33 per box plus a little water and maybe an egg.  My kids thought they were delicious.  I loved the convenience and ease of using them in a variety of ways to make our meals more interesting.  Hence, today's recipe of Mexican Cornbread Casserole.  It is a yummy, delicious, vegetarian meal with Mexican flavoring and convenience of a Jiff cornbread box.  In our house, this casserole does not last long.


Ingredients:
1 clove garlic
2 cups fresh or frozen corn kernels
1 red bell pepper, seeded and chopped
1 small can green chilies, chopped
4 cups canned kidney beans, rinsed, drained, and mashed
1 6.5 ounce package cornbread mix (think Jiff, though any will work)
1 small can peas, drained or a handful of frozen peas, thawed
I can Enchilada sauce
1 can cream of celery coup
Olive oil


Instructions:


Very convenient to use this little gadget!
1. Preheat the oven to 350 degrees Fahrenheit.


2.  If using fresh corn, cut kernels using a small, sharp knife or a corn kernel cutter for lack of a better name.  Set aside. ( Check out the above pictured corn kernel cutter from Pampered Chef.).  As an aside, if you are eating fresh corn on the cob, you can always cut the kernels off any uneaten cobs and freeze to use for recipes later.  Very Kitchen Economical.


3.  In a small bowl mix enchilada sauce and soup til blended well.


4. In a large skillet over medium heat add two tablespoons olive oil, onion and garlic.  Cook until the onion and garlic are softened, stirring occasionally-about 4-6 minutes.  Add the corn bell pepper, green chilies, and peas.  Cook stirring occasionally for 5 minutes.


Mashed Beans
5. Reduce the heat to low, stir in the mashed beans.  Stir in the enchilada mix.  Heat thoroughly for about 10 minutes, stirring occasionally.


6. While the bean mixture is heating, prepare the cornbread mix according to package instructions.


7. Pour the bean mixture into a lightly greased 9x13 inch baking dish.  Spread the cornbread mixture over the beans.  


8.  Bake for about 30 minutes or until the cornbread is golden.  Check frequently after 20 minutes so as not to burn the cornbread.  Cut into squares to serve.  You may serve with shredded cheese and sour cream on the side to garnish.  Serve with a large green salad with homemade croutons.   Enjoy!


Serves:  4-6
Cost per serving:  $1.85


1 comment:

  1. Outstanding!!!!!! Looks great and we will give it a shot!

    ReplyDelete