Mexican Corny-bread Casserole

I made this recipe up about 10 years ago. It can be prepared super quickly and when you have the bare minimums in the pantry. Here is the super speedy version. If you have a little more time, you can make the chunkier version.

Preheat oven to 400 degrees

Super Speedy Version

• Empty two cans of black beans into a casserole dish. (rinse and drain first). Can easily substitute pinto beans.
• Stir in salsa to make a wet mixture.
• Prepare one pack of Jiffy Corn Muffin Mix.
• Pour cornbread batter over the beans.
• Bake in oven until cornbread is golden brown and toothpick comes out of cornbread clean. (30 plus minutes).

Chunky Version

Mix in the following chopped ingredients into the beans:

tomatoes
onions
cilantro
corn

• Make homemade cornbread.
• Pour cornbread batter over the beans.
• Bake in oven until cornbread is golden brown and toothpick comes out of cornbread clean. (30 plus minutes).

You can serve this dish with salsa, brown rice, avocados, tortilla chips, etc.