THE LEMON MERCHANT

I tried out a new recipe this evening for dinner. We both liked it. Amber thought it needed something extra. I thought it was because she didn't want any extra cilantro on her squares, but she claimed it needed something creamy. I suggested sour cream on the side, and got a "maybe" in response. In retrospect, I'm wondering about guacamole. I'd like it, but she's not a fan.

I served the corn squares with salad made from the "garden"(the pot of lettuce from the last post). There's a lot more lettuce in that pot than you would think. I trimmed enough off to make decent sized salads for both of us, and even had leftovers for her lunches for the next two days. To look at the pot though, you wouldn't know I had done any trimming. With the cilantro topping, I think the corn squares were great, and wouldn't hesitate to make them again.
Triple-Corn Squares with bean sauce

1 can (14-15 oz.) cream-style corn
1 can whole kernel corn, drained
1 pouch (6.5 oz) golden corn muffin and bread mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) black beans, drained, rinsed
1/3 cup chunky-style salsa
Chopped fresh cilantro, if desired

1. Heat oven to 400. Grease 11 x 7 glass baking dish. In medium bowl, mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.

2. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.

3. During last 5 minutes of baking, in 1-quart saucepan, mix beans and salsa. Cook over medium heat, stirring occasionally, until hot. Cut casserole into squares; top with bean sauce. Sprinkle with cilantro if desired; serve immediately.