Triple-Corn Squares with Bean Sauce

Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

1
can (14.75 oz) Green Giant™ cream-style corn
1
can (11 oz) Green Giant™ SteamCrisp® 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

  • 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.

Expert Tips

To make Triple-Corn Squares with Chicken Sauce, omit the black beans, increase salsa to 3/4 cup and heat 1 1/2 cups diced cooked chicken or turkey with the salsa in step 4.

Create a vegetarian buffet with the corn squares and trimmings. Offer a choice of sauces such as bean sauce, cheese sauce and salsas. Add condiments such as sliced olives, chopped green onions, chopped tomatoes and shredded cheeses.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
100 mg
100 %;
Sodium
940 mg
940 %;
Total Carbohydrate
62 g
62 %
(Dietary Fiber
7 g
7 %
),
Protein
14 g
14 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
6%;
Calcium
14%;
Iron
20%;
Exchanges:
4 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.