On the top of your sweet corn bread add your favorite topping, such as
fresh salsa, sour cream, cheese, and hot sauce....... YUM!
Ingredients
1 can
borlotti beans
1 can of
red kidney beans
1
tablespoon of olive oil
3
tablespoons on tomato paste
1 red
onion
3
tablespoons chili powder
1 can of
Eden’s fresh tomato’s or 1 cup of fresh roma tomato’s
6
tablespoons of cornbread muffin mix
1/3
Greek yogurt
1 egg
1
tablespoons of honey
1. Preheat oven to 215 °C or 425 °F
2. Spray dish with cooking spray
3. Combine the juice from the cans of beans
with tomato paste.
4. In medium bowl combine cornbread mix,
yogurt, egg, and sugar. Set aside.
5. Heat oil in in skillet over med heat. Add
onion until translucent and then add chili powder until fragrant. Stir in tomato
paste mixture, tomatoes and beans. Heat 10 and let sauce thicken. Place in the
bottom of your dish.
6. Spread cornbread mixture to the top of
your dish and bake on top rack for 10 minutes or until golden brown on top.
Fresh Salsa
2 roma tomatoes chopped
coarse
½ onion chopped
finely
1 ear of corn
with kernels removed
1 teaspoon lemon
juice
Combines all ingredients and add to the top
or side of your dish.
Serve and enjoy!
