Tex-Mex Corn Squares
Get ready to elevate your snack game with this delectable Tex-Mex Corn Squares recipe, a true gem from Homemakers’ Magazine. This savory delight features a luscious blend of beans, corn, and salsa, all nestled on a polenta-like base. Whether you’re planning a potluck, serving a casual lunch, or looking for a tasty snack, these corn squares promise a flavorful experience. The chipotles, those smoky jalapeno peppers, add a touch of heat that can be adjusted to suit your taste. For those who prefer a milder kick, simply add a dab of chipotles. The result is a smoky and satisfying dish that pairs wonderfully with a fresh Mexican salad.
Recipe Overview:
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Savory Pies
- Servings: 6
Ingredients:
- 2 cups vegetable stock
- 1/2 teaspoon salt
- 1 cup yellow cornmeal
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups salsa
- 1 cup kernel corn (fresh or frozen)
- 1 can (7 oz) chipotle chiles in adobo sauce (adjust to taste)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese, divided
- 1/4 cup fresh coriander, chopped
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure that it’s perfectly hot when you’re ready to bake your Tex-Mex Corn Squares.
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Prepare the Baking Dish: Lightly oil an 11 x 7-inch (2-liter) baking dish. This will help prevent the corn squares from sticking and make serving a breeze.
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Cook the Cornmeal Base:
- In a medium saucepan, bring the vegetable stock and salt to a boil over medium-high heat.
- Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue to cook and whisk until the mixture thickens and starts to bubble.
- Remove the saucepan from the heat and stir in 1/2 cup of the shredded cheddar cheese. Mix until the cheese is fully melted and incorporated.
- Spread the cornmeal mixture evenly in the prepared baking dish. Cover it to keep warm while you prepare the topping.
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Prepare the Bean and Corn Mixture:
- In a large bowl, combine the black beans, salsa, kernel corn, chipotle chiles (if using), chili powder, and ground cumin. Mix well.
- Stir in the remaining 1 cup of shredded cheddar cheese and the chopped fresh coriander until everything is evenly distributed.
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Assemble and Bake:
- Spread the bean and corn mixture evenly over the prepared cornmeal base.
- Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the mixture is heated through and the cheese on top is melted and bubbly.
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Serve and Enjoy:
- Once baked, let the Tex-Mex Corn Squares cool slightly before cutting into squares. Serve warm as a delightful snack, lunch, or side dish.
Nutritional Information (per serving):
- Calories: 331.4
- Fat: 10.9 g
- Saturated Fat: 6.2 g
- Cholesterol: 29.7 mg
- Sodium: 779 mg
- Carbohydrates: 45.2 g
- Fiber: 9.3 g
- Sugar: 3.4 g
- Protein: 16.7 g
Enjoy these Tex-Mex Corn Squares with a side of your favorite Mexican salad or on their own for a scrumptious treat that’s sure to please your taste buds. 🌽🧀🌶️
