American Indian Corn Casserole
The variety of seasonings and tasty vegetables and beans in this meal will delight your entire family.
Makes
Serving size
Ingredients
1 cup dried black beans
About 15 dried cornhusks
2 cups frozen corn kernels, divided
½ cup low-fat (1 percent) or fat-free milk
Nonstick cooking spray
3 cups zucchini, grated
1 cup onion, minced
½ cup green chili, chopped
½ cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground black pepper
Special Equipment:
Blender or food processor
Instructions
- Ahead of time, cook the black beans as directed on the package, until they are soft. Set aside.
- Preheat oven to 320°F.
- Soften the dried cornhusks in simmering water for about 20 minutes.
- In a small saucepan, simmer ½ cup of the corn kernels in the milk for 5 minutes. Remove from heat and let cool.
- Blend corn and milk mixture in a blender or food processor for about 2 minutes, or until creamy. Add to rest of corn and mix well. Set aside.
- Spray a large skillet with cooking spray, and add the zucchini, onion, and green chili. Cover and cook over medium-low heat for 10 minutes, stirring occasionally.
- While zucchini mixture is cooking, remove corn husks from hot water and pat dry. Line a 2-quart baking dish with husks, allowing excess length to extend over the sides of the dish. Spray husks with cooking spray to prevent them from sticking to the dish when baking.
- Add the flour, cumin, chili powder, salt, and black pepper to the zucchini mixture, and stir well. Add corn and black beans and stir well. Cook, uncovered, over medium heat for 4 minutes, stirring frequently.
- Spoon the mixture into the baking dish. Fold the free ends of the husks toward the center of the baking dish. Cover top of mixture with any extra husks, overlapping.
- Bake in oven for 25 minutes.
Cooking Tip
Note: The provided nutrition values do not include the cornhusks.
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