Thursday, August 18, 2011

Southwest Cornbread Bake

Southwest Cornbread Bake

1 can chili beans, undrained
1 can of black beans, drained
1 can cream style corn
½ c chopped onion
1 small can green chilies
1/2 teaspoon ground cumin
1 t pepper
1 Box of JIFFY MIX
1 c Queso Blanco Cheese, crumbled or cheddar cheese
1 egg
1/4 cup milk


In a large bowl, combine the beans, onion and cumin. Transfer to an 9x13-in.baking dish coated with cooking spray. Lay layer of cheese on top of chili bean mix.

In another bowl combine egg (beaten) milk, oil, cream style corn, green chilies; stir in Jiffy Mix just until moistened.

Pour over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 12 servings.


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