FOUR of the six of us ate this and had seconds. Next time I will add tomatoes and possibly a bit more salsa...this was a little dry; but tasty. Recipe from The Happy Herbivore Cookbook.
|Forgot to get a photo - these are the leftovers. LOL|
1 C chopped onion
4 garlic cloves, minced
1 green bell pepper - diced
1/2 C mild salsa
1/2 C frozen yellow corn
1/2 C black beans (cooked or canned)
1/4 C sliced black olives
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 recipe cornbread mix - not cooked - divided (only use 1/2 if not doubling above recipe - make corn muffins for the kids who won't eat this).
Preheat oven to 400*.
Combine onion, garlic, and pepper in 1/4 C of water in saucepan over medium heat.
Cook until water is mostly gone and the onions are translucent.
Combine all ingredients except cornbread batter and mix well to combine.
Spoon mixture into a greased pie or casserole dish.
Pat down firmly.
Divide cornbread batter in half, pour 1/2 over top of mixture in a thin layer.
Bake for 20 - 25 min until toothpick inserted into the center comes out clean.
Nutritional info: Calories 259; Total fat 2.4g; cholesterol 0; Total Carb 53.4; Dietary Fiber 6.8g;Sugars 5.6 g; Protein 8.6g
Living all of life before the face of God...