Created by dienia b on February 7, 2017
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.
Step 4: Add bell pepper, and cook 5 minutes more, stirring often.
Step 5: Stir in squash, tomatoes, garlic, coriander, and cumin.
Step 6: Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil.
Step 7: Reduce heat to medium low, and simmer, partially covered, 20 minutes or until squash is tender
Step 8: Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Step 9: Coat 9 x 13-inch baking dish with cooking spray. Pour in filling.
Step 10: Mix cornbread as directed on package. Add in corn and cheese.
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.
Step 12: Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.