Mexican Cornbread Casserole - cooking recipe

Ingredients

4 tablespoons butter, melted
4 eggs, beaten
1 cup yellow cornmeal
8 ounces shredded cheddar cheese
1 (15 ounce) can unsweetened corn kernels (with 1/2 cup of their liquid)
1 (15 ounce) can white kidney beans, drained (cannellini beans)
2 cups low-fat sour cream
1 tablespoon sugar (optional)
1/2 teaspoon salt
1 cup salsa

Preparation

Preheat oven to 350\u00b0; spray a 13 x 9 inch baking dish with cooking spray.
In a bowl, mix together all the ingredients; put mixture in the baking dish.
Bake, uncovered, until it is firm and lightly browned, about 1 hour.
Cut into squares and serve.
*Can add 1 cup chopped cooked ham, sausage, or vegetarian \"ground meat\".