Thursday, October 4, 2007
This one is a shoutout to my hometown. Both because the bean-y part of this cornbread bake is flavored with a spice mix that is distinctly cincinnati, and because of the hopelessly midwestern character the jiffy cornbread gives to this homely casserole.
Normally, I avoid baking. I don't like to be wedded to a recipe and I don't know enough about food chemistry to bake on the fly. Plus, our apartment is a little lopsided, so most things that come out of the oven are cracker-thin on one side and bloated and puffy on the other.
Jiffy cornbread hardly counts as baking, though. I made the mistake of reading the ingredients on the box. Don't do it, especially if you are a vegetarian.
Cincinnati Cornbread Bake
1 large onion, chopped
2 c. or 1 can black beans
1 c. corn kernels
2 cloves garlic
1 tsp. cocoa
1tsp. black pepper
dash Jamaican red pepper
2 chopped tomatoes
queso blanco or other spanish cheese, grated
2 boxes jiffy corn muffin mix, prepared as directed
1/2 c. chopped chives
Pre-heat oven to 350. sautee onions until translucent , add black beans and corn and stir fry for a few minutes. Spread bean mixture in a casserole dish and top with cheese and tomatoes. Spoon the cornbread mix over the top of the dish. Pop in the oven for about 30 minutes until golden brown.