Here's my latest easiest kitchen recipe. Of course it is from my favorite recipe book, but I hadn't made it until a couple of weeks ago. It's out of the vegetable section...need I say more. But, really it works well as a vegetarian entree/casserole. Stop and Smell the Rosemary by the Houston Junior is the end all be all of great showstoppers. If only I could get my kids to try it, I know they'd like it. Enjoy!
2 c. corn
1 c. chicken stock
1 c. masa harina (in the flour section at the grocery store)
1 can creamed corn
1 t. baking powder
2 T. melted butter
2 cans (15 oz.) black beans rinsed and drained
1 t. ground cumin
1 t. chili powder
1/4 t. garlic powder
pinch of cayenne
1/2 t. oregano
1/4 c. tomato paste
1 can (4.5 oz.) diced green chilies
8 oz. Cheddar cheese, shredded (2 c.)
Preheat oven to 350 degrees. Spray 7X11" baking dish with non-stick cooking spray. Puree corn briefly in a food processor. Add creamed corn, stock, masa, baking powder, and butter and briefly pulse. Set aside.
Combine remaining ingredients, except cheese, in a large bowl and mix.
Spread 2/3 of the corn mixture on the bottom of the baking dish. Layer the bean mixture and cheese. Top with remaining masa corn mixture.
Bake 1 hour. Serve with salsa.