Early in the day, while doing some rooftop yoga (in the rain as it turns out), I decided I had a hankering for something Mexican-y for dinner. Yes, I even think of food (and drink!) while doing yoga. A LOT.
I wanted to go with what I had, and corn tortillas was not on that list. I had some Jiffy cornbread mix. How about a cornbread casserole? here's what else I had on hand and used. The only thing I truly missed was fresh cilantro.
2 packages cornbread mix ( I needed eggs for mine)
1 can black beans
1 can organic corn
1 can diced tomatoes (&green chiles if you have it)
diced onion (1./2 cup)
chopped garlic (2 T.)
Mexican spices: cumin, cayenne, and some salt, onion powder, pepper, garlic salt
1 cup shredded cheddar
1 small Greek plain yogurt
guacamole or 2 fresh avocados
This is so easy it's retarded. Mix up the cornbread, then literally throw all the other stuff in (drain the cans) and mix more. Use spices to taste.
Pour into a large, oiled baking dish and bake at 400 for 20-25 minutes, until the knife comes out clean. Top with a little more cheese, bake another 5. Use the yogurt, guac and jalapeños for topping. I served with a little side salad, with salsa for a dressing.