Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!
can (14.75 oz) Green Giant™ cream-style corn
can (11 oz) Green Giant™ SteamCrisp® Niblets® vacuum-packed whole kernel corn, drained
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
cup butter or margarine, melted
can (15 oz) Progresso™ black beans, drained, rinsed
cup Old El Paso™ salsa (any variety)
Chopped fresh cilantro, if desired
Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 155 ),
% Daily Value
- Total Fat
- 17 g
- 17 %
- (Saturated Fat
- 8 g,
- 8 %
- 100 mg
- 100 %;
- 940 mg
- 940 %;
- Total Carbohydrate
- 62 g
- 62 %
- (Dietary Fiber
- 7 g
- 7 %
- 14 g
- 14 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.