Summer Squash and Cornbread Pie


Ingredients

Crisco® Original No-Stick Cooking Spray
1/4cup butter
1 large sweet onion, cut into thin wedges
2pounds yellow summer squash, cut into 1/4 inch slices
1/4cup water
1/2teaspoon salt
1/4teaspoon coarse ground black pepper
1 (6 oz.)package Martha White® Cotton Country® Buttermilk Cornbread Mix
OR 1 (6 oz.)package Martha White® Buttermilk Cornbread & Muffin Mix
2/3cup milk
1/2cup shredded Cheddar cheese

 

Preparation 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.
Prep Time: 20 min
Cooking Time: 17 min
Serving size: 8 servings
 

Nutritional Information Per Serving

Serving Size (1/8), Calories 200 (Calories from Fat 90), Total Fat 11g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 25mg, Sodium 470mg, Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 6g), Protein 5g; Percent Daily Value*: Vitamin A 6%, Vitamin C 35%, Calcium 4%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.