Triple Corn Squares w/Bean Sauce
14-15 oz can cream-style corn
8 oz can whole kernel corn, drained
6.5 oz. pkg. corn bread muffin mix
1/3 cup butter or margarine, melted
2 eggs (or substitute)
15 oz can black, kidney, or pinto beans, rinsed and drained
1/3 cup salsa
Heat oven to 400 degrees F. Grease an 11 x 7 1 1/2-inch rectangular
Mix cream-style corn, whole kernel corn, muffin mix (dry), margarine,
and eggs. Pour into baking dish.
Bake uncovered for about 30 minutes or until casserole springs back
when touched lightly in center.
During the last 5 minutes of baking, mix beans and salsa in 1-quart
saucepan. Cook over medium heat, stirring occasionally, until hot.
Cut casserole into squares, top each square with bean sauce.
Sprinkle with cilantro. Serve immediately.