Jalepeno Squash Cornbread Casserole
This may be the BEST squash casserole that I've ever had. It's like a cross between squash casserole and Mexican cornbread. YUMO!!!
Ingredients
1 large bag or 2 small bags of frozen yellow squash2 onions
2 or 3 jalapenos
1 cup cheese
3 eggs
1 cup corn meal mix
1/2 cup Splenda
1/2 stick butter
1 Tbsp. salt
pepper to taste
1 cup buttermilk
1 can cream of corn
Instructions
In large pot cook squash, onions, jalapenos in butter with 1/2 T of salt n pepper.Sauté uncovered until squash is completed cooked to your liking. Drain if needed, but if you cooked longed it long enough, then their shouldn't be much liquid.
Meanwhile, in a mixing bowl, mix eggs, buttermilk, Splenda, cream corn, 1/2 of cheese, salt and pepper, and cornmeal mix together. Add more salt if needed.
Add veggies to mixing bowl and incorporate thoroughly.
Pour into large greased 9x13 glass dish.
Sprinkle remaining cheese.
Bake 350 for 30 to 40 mins or until completely done.