Author Notes
This is just a fun recipe I fix for luncheons, and sometimes just for me! I LOVE corn: cornbread and tortillas especially, and am always experimenting with these: this is one of the results! For luncheons I serve with a simple salad and a fruit tray (mangos, banana, orange slices & a sprinkle of coconut) and Ice-tea with lime wedges. —BeijingRose
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Ingredients
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1 cup
Cornbread mix (I used House of Autry)
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3 tablespoons
whole corn kernels
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1/4
white onion, finely minced
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1/4
green bell pepper, finely chopped
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1 teaspoon
corn oil
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1
egg
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1 teaspoon
chili powder
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4 ounces
Pepperjack cheese, cut in small square slices OR grated
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1 teaspoon
chili powder
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1 1/2
can black beans
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1
lime, cut in wedges
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sour cream & green onion for garnish
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1/2 cup
medium heat Salsa
Directions
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Heat up the black beans with 1/2 tsp of chili powder. Drain well and set aside. Mix the cornbread mix, minced onion, chopped bell pepper, corn oil, egg (beaten) and corn with just enough water to make a thick batter; stir well and spray a small pan with PAM. When the pan is heated up (on medium heat), pour in the cornbread mixture, enough to make one corn cake. Brown on one side then slip it into a warmed plate, then spray the pan again and flip the cake down into it--this prevents it from coming apart.
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When the corn cake is nicely browned on the other side, place in the middle of a plate and place your cheese on it--if you like you can also just grate the cheese, but put it on while the cake is warm.
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Surround the corn cake with black beans, squeeze on the lime juice, dot with salsa. Add a dab of sour cream in the middle of the cake and sprinkle on your green onions. NOTE: If you need to keep this warm for guests arriving, just put your oven on 200 degrees and save the sour cream, salsa and green onions to garnish just before serving. Goes well with Margaritas!
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