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.