Comfort Food

 Here is a recipe that I found in Southern Living magazine.  It turned out really well.  A definite keeper!

Squash and Sausage Cornbread Casserole

Ingredients

• 1/4 cup, plus 1 Tbsp. canola oil, divided

• 1 lb. fresh Mexican chorizo

• 1 yellow onion, sliced (about 1 1/2 cups)

• 2 zucchini, sliced crosswise into 1/4-inch-thick coins (about 2 cups)

• 2 poblano chiles, sliced crosswise into 1/4-inch-thick rings (about 1 1/3 cups) (note:  I did not use these.)

• 1 yellow squash, sliced crosswise into 1/4-inch-thick coins (about 1 cup)

• 1/2 tsp. kosher salt

• 1 cup self-rising yellow cornmeal mix (such as Martha White)

• 3/4 cup whole buttermilk

• 1 large egg

• 1 cup shredded sharp Cheddar cheese

• Torn fresh cilantro leaves (optional)

Directions

1. Preheat oven to 425°F. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high until shimmering. Add chorizo and onion; cook, stirring occasionally, until chorizo is crumbly and cooked through, about 7 minutes. Add zucchini, chiles, yellow squash, and salt; cook, gently stirring occasionally, until tender-crisp, 5 to 7 minutes. Transfer 2 cups squash mixture to a medium bowl; set aside.

2. Whisk together self-rising cornmeal mix, buttermilk, egg, and 1/4 cup oil in a large bowl until smooth; fold in cheese until combined. Pour batter over squash mixture in skillet, and top with reserved squash mixture.

3. Bake until cornbread is cooked through and lightly brown, about 20 minutes. Garnish with cilantro.