• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/2 cups frozen whole kernel corn
  • 1 onion finely chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/3 cup shredded mexican cheese
  • 1/2 cup Baking mix
  • 1/2 cup milk
  • 1/2 cup chunky salsa
  • 2 eggs
  • 1 chipolte pepper in adobe sauce, chopped fine
  • Additional chunky salsa
  • 1/4 cup cilantro, chopped


  • Heat oven to 400°. Grease 9 inch pie pan. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa chipolte and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with additional salsa and cilantro.


Categories: Beans  Main Dish  Oven  Savory Pie  Vegetable 

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