Tex-Mex Corn Squares - cooking recipe

Ingredients

2 cups vegetable stock
1/2 teaspoon salt
1 cup yellow cornmeal
1 1/2 cups shredded cheddar cheese, divided
1 (19 ounce) can black beans, drained and rinsed
1 cup salsa (mild, medium or hot)
1 cup kernel corn, frozen, thawed or 1 cup canned corn, drained
2 chipotle chiles in adobo, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup chopped fresh coriander

Preparation

Preheat oven to 350.
Lightly oil an 11 x 7-inch (2 L) baking dish.
Bring stock and salt to a boil.
Slowly whisk in cornmeal until mixture thickens.
Bring to boil.
Take off the heat.
Stir in 1/2 cup of the cheddar cheese and mix until melted.
Spread in prepared pan and cover to keep warm.
Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
Stir in remaining cheese (1 cup) and coriander.
Spread mixture over cornmeal base.
Bake for 25-30 minutes-- until heated through and cheese is melted.