I wanted to try the little vintage notebooks found at my house is cuter than yours (older post 2/21/2007), so I had to break out the jiffy mix that in fact needed to be used anyway as it has been at the back of our pantry longer than i should admit. So after staring at it I decided it was time to make my cornbread kitchen sink casserole. I don't know or care if its authentic but i threw it together during my post college years and have been making some version of it for years so yes I claim it as my own. Its best for a cooler day with a lot of bellies to feed. Make sure the bellies are not your 3 year old twins however cause there is just too much going on for mine to even try. Mind you I am not the down to the tsp recipe writer so this goes with trial and error on every ones part but heck you can use all those annoying little leftovers hanging around in the ice box.
- Make cornbread according to recipe and set aside. If you are more energetic try Stephanie's recipe over at stop the ride.
- two cans black beans, (Yes I use canned organic beans. I am from Hurricane state and quite frankly have to find a way to utilize our hurricane supply promptly before we need to restock that time is now thus the casserole!) Rinse and Drain.
- small diced red onion
- diced tomato, (i use the halves hanging around in the fridge. I also use salsa so depending on how much i have of each i make adjustments)
- leftover salsa, (ok i like to make most things from scratch but heck I always seem to have half a jar of organic salsa and queso dip hanging out) Use what you have
- sour cream just enough about 1/3 cup give or take depending on how much liquid you have going on . Sometimes I don't add it into the mix at all and just add a small dollop upon serving so try it both ways and let me know. A little hint if your using leftover queso dip no need to use to use sour cream at all.
- Shredded cheese- I like a Mexican blend but have been known to dump in whatever is hanging out in my dairy drawer. How much? Well how cheesy? I like two fat fistfuls and enough so I don't know whats hiding out underneath.
- Peppers?- If you like the spice by all means I usually use some only if I am using my mild homemade salsa or straight tomatoes but if you have a spicy salsa going in the mix take it into consideration.
- Spices- Cumin,salt,pepper, and cayenne pepper again remember if your utilizing the ends of a super spicy queso dip or salsa go lightly on the hot stuff unless you like a challenge with your dinner.
- Chili- not a necessity but for my MEAT eating partner it makes it a meal.
- So mix the beans,onions,tomatoes,salsa,queso,spices and sour cream(if you want). Layer on the bottom of a Pyrex. Keep in mind to make it a bit wet but not overly saucy this is not a stew.
- Layer the shredded cheese on top and finally gently spread the cornbread mix thinly on the top. Put a lid on and bake at 375 for 25 minutes then uncover and bake 20 minutes at 400. The crust should be golden brown like cornbread although a little bubbling is a sure sign that all is cooked through.
I spoon it out and poor some hot chili on top and a small dollop of sour cream. That is it !! I sat this one out to cool and when i returned to capture it on film someone had already gotten to it, oh well far from pretty but good.