Ingredients

  • 1
    cup
  • 1
    cups
    canned black beans, rinsed
  • 12
    cups
    favorite salsa, liquid drained off
  • 14
    cups
    cilantro, chopped
  • 2
    tbsp
    jalapeno, minced
  • 1 12
    cups
    cornmeal
  • 14
    cups
    all purpose flour
  • 2
    tsp
    baking powder
  • 14
    tsp
    salt
  • 2
    tbsp
    sugar
  • 1
    cups
    milk
  • 1
    egg
  • 2
    tbsp
    butter, melted
  • 12
    cups
    cotija cheese, crumbled

Nutrition Facts

Serving Size: 1 piece
Serves: 16
Amount Per Serving
Calories: 150
% Daily Value*
Total Fat: 3.5g 4%
Saturated Fat: 2g
Cholesterol: 20mg 7%
Sodium: 240mg 10%
Total Carbohydrate: 26g 9%
Dietary Fiber: 2g 7%
Sugars: 3g 6%
Protein: 4g 8%

Instructions

  1. Heat oven to 400 degrees. Grease or spray a 9”x9” baking dish. Boil a large pot of water. Place an oven-proof baking dish on the bottom rack of oven and pour in the water to create a steam bath for the cornbread (the rice exposed to the edges of the pan will get crunchy without the steam).
  2. Mix together the Lundberg Red Rice, beans, salsa, cilantro, and jalapeno. Set aside. Stir together the cornmeal, flour, baking powder, salt, and sugar. Whisk together the milk, egg, and butter. Add the milk and egg mixture to the flour. Mix by hand until just combined. Stir in the rice and beans mixture. Once incorporated, stir in the cheese.
  3. Spread evenly in greased pan, cover with aluminum foil, and place on the middle rack of the oven (above the steam bath). Poke several holes in the foil.
  4. Bake for 35 minutes, removing aluminum foil halfway through. Once out of the oven, let sit for at least 15 minutes before cutting into 16 pieces and serving.

Products & Substitutions

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