Ingredients
- 1 can creamed corn
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1 cup cornmeal
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon dried oregano (or more, to taste)
- 1/4 teaspoon salt
- 1 7-oz can diced green chilis
- 2 cup shredded cheese (or more)
- 2 cans beans (pinto, black, or kidney) rinsed & drained
- cumin, garlic powder, chili powder, red pepper flakes, etc.
Directions
Preheat oven to 350
Spray 1-quart casserole with non-stick spray.
In large bowl, mix corn, milk and oil.
In small bowl, mix cornmeal, sugar, baking powder, salt, and oregano.
Add dry mixture to bowl of wet ingredients & mix until everything is moistened.
Put half the cornbread batter in the casserole.
Top with chilis, then cheese, then beans. Add garlic powder, cumin, red pepper flakes, & chili powder if desired.
Top with remaining batter.
Bake for one hour, until the top looks solid and a little brown.
Serve with salsa & sour cream.