This recipe originated from the back of a Lucerne grated cheddar cheese bag. I’ve made some modifications. This one is so easy and is a great vegetarian main dish.
Ingredients:
2 cups frozen white corn, thawed
1 can red kidney beans with liquid
1 can black beans, drained
3 cups shredded sharp cheddar
1 cup green onions, sliced
2 T. chili powder
1/2 tsp. ground cumin
Cornbread batter
Mix the all of the above, except the cornbread batter, together and put in a greased casserole dish. Top with your favorite cornbread batter. Bake at 350 degrees for 35 to 40 minutes or until cornbread is completely cooked.
Serve topped with sour cream.
I’m so excited to try this recipe tonight! Thanks for recommending!