Summer Squash and Cornbread Pie |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 8 |
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I like it with a little chopped ham or smoked sausage added, too. Ingredients:
crisco original nonstick cooking spray |
1/4 cup butter |
1 large sweet onion, cut into thin wedges |
2 lbs summer squash, cut into 1/4 inch slices |
1/4 cup water |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1 (6 ounce) package martha white cotton country cornbread mix |
martha white buttermilk cornbread mix |
2/3 cup milk |
1/2 cup shredded cheddar cheese |
Directions:
1. HEAT oven to 450°F Spray 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onion; cook until tender, stirring occasionally. Add summer squash, water, salt and pepper. Reduce heat; cover and cook 15 minutes or until squash is tender.
2. MASH squash gently with fork to break up large pieces. Cook, uncovered, 5 minutes or until slightly thickened and creamy. Pour into prepared casserole.
3. COMBINE cornbread mix and milk in medium bowl; mix well. Stir in cheese. Spoon batter evenly over mixture in casserole.
4. BAKE 15 to 18 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.
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