Black Bean Casserole Ole

Picture a thick cornmeal spoon pudding. Now picture that spoon pudding chock full of black beans, chilies, tomatoes, corn, and spices. Now try it. You’ll love it. Makes 6 servings.
Oil, for frying
1 cup chopped cabbage
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons yellow cornmeal (4-1/2 ounces)
2 teaspoons chili powder
1-1/4 cups milk
1 1-pound can black beans, rinsed and drained
1 1-pound can whole kernel corn, drained
1 1-pound can stewed tomatoes
1 4-ounce can chopped green chilies (mild or hot), drained
1/4 cup shredded, low-fat Cheddar cheese (1 ounce)

Preheat oven to 350 degrees.
In a frying pan, sauté cabbage in oil, and salt it. Cook the cabbage until it is soft.
Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray. In a large bowl, combine all ingredients, except Cheddar cheese. Mix well. Place in prepared pan. Sprinkle with Cheddar cheese. Bake uncovered for 45 minutes.

Modified from Deeanne’s recipe (exported from MasterCook)