1 package of Mexican style cornbread mix
1 can of cream style corn
1/2 cup of chunky picante sauce
1 medium onion chopped
2 tbsp softened butter
1 large egg lightly beaten
1 3/4 pounds of yellow squash sliced
Pinch of salt
Pinch of pepper
Place squash and chopped onion in a pan. Cover with water and cook for 30 minutes or until squash is tender. Drain and lightly mash squash with a fork. Add beaten egg and remaining ingredients. Stir until mixture is blended. Spoon dressing into a lightly greased baking dish. Bake at 350 degrees for 45 minutes or until set. Serve and enjoy!
This is makes a great side item to ham or turkey. Something different from your typical cornbread dressing.
Kelli B 💻