Mexicali Cornbread Squares

By bobcat

Ingredients

• 1-8.5 oz pkg corn muffin mix
• 1 egg
• 1 -16 oz can refried beans
• 1 tb Southwest Seasoning
• 1 garlic clove, minced
• 1 small can sliced black olives
• 1/2 cup diced green bell pepper
• 1/4 cup chopped green salad onions
• 2-3 plum tomatoes, sliced
• 1/2 cup shredded cheddar cheese
• 1-8 oz container sour cream

Preparation

Step 1

Spray jelly roll pan or rectangular baker pan lightly with non-stick cooking spray. Preheat oven to 350 degrees.

Prepare muffin mix as directed on package plus adding extra egg. Pour batter in pan evenly. Bake for 12-15 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely.

In bowl, combine refried beans, seasoning mix, and garlic together, mixing well. Spread bean mixture over cornbread.

Sprinkle olives, bell pepper, and onions over bean mixture. Arrange tomato slices evenly over toppings.

Sprinkle cheese over tomato slices and garnish each tomato slice with a dollop of sour cream.

Cut into squares per placement of tomato slices.