I wanted something substantial as my vegetarian entree on Thanksgiving, so I reached into my wayback machine and pulled out this dish that I haven’t made since, oh, 2007. I tweaked the recipe and loved the result, thus I decided to share it with all of you.
- 1 recipe of your favorite cornbread (I used this one, but you could also use a mix)
- 1/2 block (4 oz) cream cheese, softened
- 2 tablespoons butter, softened
- 2 eggs, beaten
- 1 cup corn
- 1 cup black beans
- 1 4 oz can diced green chiles
- 2 teaspoons chili powder
- 2 teaspoons cayenne
- Salt and pepper to taste
- 1 cup grated sharp cheddar cheese
Preheat oven to 350° F. Grease or spray an 8×8″ baking dish and set aside.
In a large bowl, combine the ingredients for your cornbread and set aside. In a medium bowl, whisk together the cream cheese, butter, and eggs until smooth. Pour into the large bowl and add the corn, beans, green chiles, and spices. Stir to combine. Pour into prepared baking dish and bake for 30 minutes. Add the cheese to the top and cook for another 10 to 20 minutes, until the casserole is set.
Let cool slightly then enjoy! Make 9 small servings.
The casserole isn’t dry like regular cornbread but isn’t a sopping mess like green bean casserole (which I loathe). I love that the beans and corn make it perfectly filling, and the cheesy top has great flavor without adding to much heaviness. I like topping it with plenty of pepper sauce.