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Loading...| 2 cups vegetable stock | |
| 1/2 teaspoon salt | |
| 1 cup yellow cornmeal | |
| 1 1/2 cups shredded cheddar cheese , divided | |
| 1 can black beans , drained and rinsed | |
| 1 cup salsa ( mild , medium or hot ) | |
| 1 cup kernel corn , frozen , thawed or 1 cup canned corn , drained | |
| 2 chipotle chiles in adobo , diced | |
| 1 teaspoon chili powder | |
| 1 teaspoon ground cumin | |
| 1/4 cup chopped fresh coriander |
| 1. | Preheat the oven to 375°F. |
| 2. | In a medium saucepan, bring the vegetable stock and salt to a boil over medium-high heat. |
| 3. | Slowly whisk in the cornmeal, whisking constantly to prevent lumps. |
| 4. | Reduce the heat to low and cook the cornmeal mixture until thickened, stirring occasionally, about 5 minutes. |
| 5. | Add 1 cup of the shredded cheddar cheese and stir until melted. |
| 6. | Spread half of the cornmeal mixture into an 8x8 inch baking dish. |
| 7. | Layer the black beans, salsa, corn, chipotle chiles, and remaining shredded cheddar cheese over the cornmeal mixture. |
| 8. | Spread the remaining cornmeal mixture over the top of the filling. |
| 9. | Sprinkle the chili powder and cumin over the top. |
| 10. | Bake until golden brown and set, about 30-35 minutes. |
| 11. | Let cool for 5 minutes before cutting into squares. |
| 12. | Garnish with chopped fresh coriander and serve warm. |
These Tex-Mex Corn Squares are a delicious and spicy twist on traditional cornbread.
They are perfect for entertaining or as a snack.
These squares are high in calories and fat due to the use of cheese and cornmeal.
They should be enjoyed in moderation as part of a balanced diet.
The black beans and corn in this recipe provide a good source of fiber, protein, and vitamins.
The chipotle chiles have been linked to reducing inflammation and aiding in digestion.
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