Vegetarian Tamale Casserole

Here is a super quick and easy recipe that can be thrown together in minutes. I found this recipe on the back of a package of cheese that I bought at the grocery store. It was so good! My husband didn't even notice that it was vegetarian. Even if he did he didn't mention it. After I made this recipe the first time I threw away the package without writing the recipe down. Duh! So after searching the internet, the stores website, the cheese company's website I came up with nothing. I even tried emailing the store! I was about to give up but decided to tweak my google search a bit and found it on a blog that I frequent! I was so elated! And when I read her story I had to laugh, mommy brain is right!

Vegetarian Tamale Casserole

1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained (I use black beans!)
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix

In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to package directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden. Serve with sour cream.

Enjoy!