Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!
Triple-Corn Squares with Bean Sauce
- Prep Time 10 min
- Total 40 min
- Servings 6
- Ingredients 8
Ingredients
- 1 can (14.75 oz) cream-style corn
- 1 can (11 oz) 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 salsa
- Chopped fresh cilantro, if desired
Instructions
-
Step1Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
-
Step2Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
-
Step3Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
-
Step4During 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.
Nutrition
430
Calories
17 g
Total Fat
14 g
Protein
62 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 155
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Cholesterol
- 100 mg
- Sodium
- 940 mg
- Potassium
- 520 mg
- Total Carbohydrate
- 62 g
- Dietary Fiber
- 7 g
- Protein
- 14 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 6%
- 6%
- Calcium
- 14%
- 14%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 2 1/2 Fat;Tips from the Betty Crocker Kitchens
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