Nacho Grande Corn Bread Squares

Born from the Pillsbury Bake-Off, these cornbread nacho squares are half appetizer, half meal. A refrigerated cornbread crust bakes golden first, then gets loaded with a spiced pinto bean spread, sliced jalapenos, mushrooms, chopped tomatoes, and a blanket of cheddar cheese that melts in a second, hotter bake.

The bean layer is the foundation. Drained pintos mashed with a fork and mixed with their reserved liquid and chili powder create a thick, spreadable base that adds substance and holds everything in place. It’s like refried beans but with more texture and a cleaner flavor.

Cut into squares and finish each one with a dollop of light sour cream, sliced green onions, and black olives. The contrast of hot, melty cheese against cool sour cream and crisp onions is what makes these addictive. They work equally well as a dinner for six or appetizers for twelve.

Kitchen Tips

• Press the cornbread dough perforations together firmly. Any gaps mean the bean layer leaks through during the second bake.
• Pre-bake the crust until genuinely golden, not just set. It needs to be sturdy enough to hold all the toppings without going soggy.
• Reserve three tablespoons of the bean liquid. It loosens the mashed beans to a spreadable consistency.
• Let the squares cool for a minute or two after the cheese bake so they cut cleanly.

Variations

• Use black beans instead of pinto for a darker, slightly sweeter base.
• Add seasoned ground beef or shredded chicken to the bean layer for a heartier version.
• Swap the sour cream for guacamole for a richer, avocado-based topping.