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.
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
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.