Cornbread Casserole
Submitted by: angl_69
Cornbread mix batter is prepared with cooked eggplant and thinned with additional milk, then baked and topped with Velveeta cheese.
Ingredients
- 1 box cornmeal mix prepared per instructions on package
- Additional milk, up to 1/2 cup
- 1 1/2 cups diced eggplant or small okra
- Sliced Velveeta cheese
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Method
Mix cornbread as instructed, using 1 egg and 1/4 cup milk. Cook eggplant on medium heat with just a little water, salt and pepper for about 10 minutes. Drain off most of the liquid from eggplant and mix eggplant with cornbread mixture. Add more milk, up to 1/2 cup, so casserole will not be too dry. Batter needs to be a little soupy. Bake in a pan or shallow casserole dish, sprayed with nonstick spray, for 15-25 minutes at 350 degrees, or until done. Fill dish only half full; if it is too deep, it will be too dry when done. When cornbread is baked, layer sliced cheese on top.
Notes: Sometimes I chop eggplant or okra up in my mini-chopper. Great if trying to introduce to children; hides the veggies. My children love this with eggplant, or small okra, and probably could also use summer squash. Quick, easy and delicious. Most of the time I make a double batch, and there is never any left over.
Number of Servings: 4-6
Submitted by: angl_69 ( See all of angl_69 Recipes )
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