1 cup canned no-salt-added cream-style corn, divided
1/2 cup drained canned chopped green chiles, divided
1/2 cup bottled salsa
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 (16-ounce) cans pinto beans, drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
2 egg whites, lightly beaten
How to Make It
Preheat oven to 375°.
Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes. Add 1/2 cup corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes), and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.
Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl. Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, and add to cornmeal mixture, stirring just until moist. Spread batter evenly over bean mixture. Bake casserole at 375° for 25 minutes or until corn bread is lightly browned.
Absolutely delicious!! Great for a weeknight! TONS of flavor, so this is definitely a keeper for us. The sweet cornbread is the perfect compliment to the kicky bean mix. For simplicity, I used 2 boxes of Jiffy mix for the cornbread topping. (You'll notice the directions call for part of the diced chiles and creamed corn to go in the cornbread. To not waste the leftover creamed corn, I added all of it (8 oz) to the bean mix since I was afraid it'd be too much moisture in the cornbread mix. I did add the diced chiles.)
I just thought this was OK - decent flavor, but nothing fantastic where I would really want to make it again. I omitted the sugar from the topping and subbed unsweetened applesauce for the oil, which worked out well and made it a little bit lighter.
I've made this three times, with my own modifications to each progressive version. I loved it in its original form, but everyone went nuts for the final version: 6 chopped tomatillos instead of canned tomatoes, 3 chipotle peppers (chopped very fine and I may use one more next time) and about 3T. of the adobo sauce, generous lime juice squeezed over when served, along with handful of cilantro. Big, deep flavor. It's now a standard around here. Careful with those canned chipotles, though--if you touch your face with that adobo sauce, it may ruin your whole day.
Made this for some vegetarian friends who stopped by on their way through town with only a few hours notice. Had limited supplies on hand and not enough time to run to this store but this turned out to work perfectly for the situation and tasted GREAT! Had to make a few adjustments based on what I had in my panty: Used one 11 oz can of mexican style corn (with little red and green peppers), a can of regular diced tomatoes, one can of drained pinto beans, one can of mexican beans in chili sauce (undrained), omitted the salsa, and used skim milk in the topping. Four of us nearly demolished the entire casserole and my guests wanted a copy of the recipe before getting back on the road.