Ingredients
- FOR FILLING
- 3 tablespoons olive oil (divided)
- 1 yellow onion, chopped
- 1 cup diced red bell pepper (cut into 1-inch dice)
- 1 pound butternut squash (peeled and cut into 1-inch cubes, 2 cups)
- 1 can (15 ounce) diced tomatoes (with chiles)
- 2 garlic cloves, minced (2 tsp.)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (15 ounce) pinto beans (drained)
- 1 cup whole kernel corn (frozen)
- FOR TOPPING
- 2 (8 ounce) boxes Jiffy corn muffin mix
- 1 can (8 ounce) creamed corn
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2/3 cup sour cream
How to Make
-
TO MAKE THE FILLING
-
Step 1: Preheat oven to 375°F.
-
Step 2: Heat 2 Tbs. oil in large saucepan over medium heat.
-
Step 3: Add onion, and cook 7 minutes, or until softened, stirring often.
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Step 4: Add bell pepper, and cook 5 minutes more, stirring often.
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Step 5: Stir in squash, tomatoes, garlic, coriander, and cumin.
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Step 6: Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil.
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Step 7: Reduce heat to medium low, and simmer, partially covered, 20 minutes or until squash is tender
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Step 8: Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
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Step 9: Coat 9 x 13-inch baking dish with cooking spray. Pour in filling.
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TO MAKE THE TOPPING
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Step 10: Mix cornbread as directed on package. Add in corn and cheese.
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Step 11: If using milk add at the end and only use enough to make the consistency like thick pancake batter. Pour on top of filling.
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Step 12: Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
We hope you enjoy this recipe!
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