Summer Squash And Cornbread Pie

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 8
• 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 cotton country cornbread mix
• martha buttermilk cornbread mix
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese

Recipe

• 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.