Triple-Corn Squares with Bean Sauce Recipe
Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!
Ingredients
1 can (14.75 oz) Green Giant® cream-style corn
1 can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) Progresso® black beans, drained, rinsed
1/3 cup Old El Paso® salsa (any variety)
Chopped fresh cilantro, if desired
Directions
1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.
2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.
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