Mexican Black Bean And Jalapeno Spoon Bread
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
2 1/2 cups water
1 cup yellow cornmeal
3 vegetable bouillon cubes
1 can (15 ounce size) black beans, rinsed and drained
1 1/2 cup shredded cheddar cheese
1 cup evaporated milk
4 eggs, beaten
2 tablespoons canned diced jalapenos
2 tablespoons butter or margarine
Directions:
Preheat oven to 400 degrees F. Grease 13 x 9-inch baking dish.
Combine water, corn meal and bouillon in large saucepan. Cook, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.
Add the beans, cheese, evaporated milk, eggs, jalapenos and butter to saucepan; stir until blended. Pour into prepared dish.
Bake at 400 degrees F for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, olives and cilantro before serving, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/411/Mexican_Spoon_Bread49214.shtml
Recipe ID: 4197
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