So much has been going on here! Both of my ankles have been bothering me. I went to see my ortho and found out that I have tendonitis in one ankle and all kind of trouble with the other. I'm wearing a braces on both and have been ordered to rest. Sounds fun, right? So, needless to say, I have not been cooking much.
I did make a really yummy casserole yesterday. It's quick to throw together and get into the oven. Then it bakes for an hour so I had time to rest. Here's how I did it:
TEX MEX BLACK BEAN CORNBREAD CASSEROLE
1 (20 oz) can black beans, drained
1 cup yellow cornmeal
1 cup milk
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1 (15 oz) can creamed corn
1 large onion, chopped
8 oz pepper jack cheese, shredded
Preheat oven to 350 degrees.
Drain the black beans. Season them with salt and pepper. Set aside.
In a large bowl, mix cornmeal, milk, 3/4 tsp salt, baking soda, eggs, creamed corn, onion and cheese. Stir well. Gently mix in seasoned black beans.
Pour into a greased cast iron skillet (or casserole dish). Place on a cookie sheet to catch any drips in case it bubbles over.
Bake in a 350 degree oven for 1 hour. Let cool 15 - 20 minutes before cutting.
This is really good. It has a little spice from the cheese and a little sweetness from the creamed corn. The beans make it very filling for a vegetarian dish. If you're a carnivore, you can use a pound of browned ground beef in place of the beans. With or without meat, this dish will not disappoint!