This Mexican spoon bread is a twist on a wonderful old Southern cornmeal recipe. It isn’t really a bread that is sliced and buttered, but it’s just as comforting. Spoon bread is soft and creamy and can be eaten with a fork or a spoon.
The combination of black beans and cornmeal makes this dish especially comforting on a cool winter day. Serve this with your favorite salsa on the side along with a dollop of sour cream and you will certainly feel satisfied.