Have you ever promised to bring an appetizer to a party and scrambled at the last moment wondering what the heck to prepare? I was in that exact spot on Sunday when my hubby and I were off to a friend’s house for our most recent beer brewing day (a summery maple wheat for our annual July 4th party!). After a busy weekend and hectic morning, I needed a quick fix recipe. Without much time to spare, I searched my pantry and came across a box of cornbread mix. (I will share my homemade version at a later date…) And so, this Mexican inspired one-dish wonder was born.
A slightly spicy black bean and corn salsa takes on the presence of chili when warmed in the oven, and seeps its way into a savory cornbread crust before getting coated with melted cheddar jack cheese and a sprinkle of *cilantro. If cilantro isn’t your thing (and for many it isn’t) you can garnish the dish with items you have in your own kitchen such as sliced black olives, hot chilies, guacamole or sour cream. Ole!
*That’s SO Jenn Tip: I keep boxes of pre-packaged herbs stocked in my freezer to add brightness to dishes when I’m out of the fresh variety.
1 box JIFFY corn muffin mix
1/3 cup milk
11/2 cups black bean and corn salsa
A few handfuls shredded Mexican style cheese
1 tablespoon chopped cilantro (optional)
Stir packaged cornbread ingredients with egg and milk according to directions.
Once incorporated, spread onto the bottom of a greased pie plate and bake at 400°
for 20 minutes, or until toothpick comes out clean.
Top with salsa and poke holes into the cornbread to allow moisture to soak in.
Sprinkle with cheese and place briefly under broiler until melted.
Top with chopped cilantro and serve.
Eat and enjoy with a margarita or a freshly brewed beer!