Save this Bon AppetitSee original recipe on www.bonappetit.com

Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole

advertise
Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 cups chopped onions
  • 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
  • 1 1/2 tablespoons chopped fresh sage
  • 4 teaspoons chopped fresh thyme
  • 3 large garlic cloves, chopped
  • 2 1/2 teaspoons ground cumin
  • 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
  • 2 cups drained rinsed black beans (from two 15-ounce cans)
  • 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
  • 1/2 cup water
  • 4 cups masa harina (corn tortilla mix)
  • 2/3 cup yellow cornmeal
  • 2 1/4 teaspoons salt
  • 3/4 teaspoon baking powder
  • 4 1/4 cups (or more) water
  • 10 tablespoons (1 1/4 sticks) butter, melted, divided
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
  • 3 tablespoons finely chopped fresh italian parsley
  • ancho mole
advertise

Social Stats

0Rating
0-5
58Pinterest
Pins
21Facebook
Shares
2Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 13:25:04 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×