Tex-Mex Corn Squares

Name: Tex-Mex Corn Squares
Ingredients: 2 cups vegetable stock; 1/2 teaspoon salt; 1 cup yellow cornmeal; 1 1/2 cups shredded cheddar cheese, divided; 1 (19 ounce) can black beans, drained and rinsed; 1 cup salsa (mild, medium or hot); 1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained; 2 chipotle chiles in adobo, diced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/4 cup chopped fresh coriander

11 ingredients

12 steps

Ingredients

2 cups vegetable stock
1/2 teaspoon salt
1 cup yellow cornmeal
1 1/2 cups shredded cheddar cheese, divided
1 (19 ounce) can black beans, drained and rinsed
1 cup salsa (mild, medium or hot)
1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained
2 chipotle chiles in adobo, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup chopped fresh coriander

Directions

1

Preheat oven to 350.
2

Lightly oil an 11 x 7-inch (2 L) baking dish.
3

Bring stock and salt to a boil.
4

Slowly whisk in cornmeal until mixture thickens.
5

Bring to boil.
6

Take off the heat.
7

Stir in 1/2 cup of the cheddar cheese and mix until melted.
8

Spread in prepared pan and cover to keep warm.
9

Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
10

Stir in remaining cheese (1 cup) and coriander.
11

Spread mixture over cornmeal base.
12

Bake for 25-30 minutes-- until heated through and cheese is melted.