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Triple-Corn Squares with Bean Sauce

Triple-Corn Squares with Bean Sauce
  • Prep 10 min
  • Total 40 min
  • Servings 6
Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!
Updated October 13, 2016

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 Old El Paso™ salsa (any variety)
  • Chopped fresh cilantro, if desired

Steps

  • 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.

  • 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 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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