1 lb. sausage, browned and drained
3 tbsp. olive oil
2 tbsp. butter
6-8 small squash, thinly sliced
1 large onion, thinly sliced
seasonings, to taste
1 box cornbread mix
1 pkg. Mexican cornbread mix
1 cup (2 sticks) butter, melted
2 (15 oz. ea.) cans cream style corn, drained
6 eggs, slightly beaten
8 oz. cheddar cheese, shredded

Preheat oven to 350°F degrees.

In a large skillet brown sausage until done; drain and set aside. In the same skillet add olive oil and 2 tablespoons butter until bubbling, add squash and onions. Add seasoning to squash (onion powder, garlic salt, pepper, seasoning salt) and cook for 8-10 minutes.

While squash is cooking, in a large bowl add remaining ingredients and mix well. Add squash mixture and sausage to cornbread mix, stirring well.

Pour into a large casserole dish and bake at 350°F for 40-45 minutes.

Submitted by: melissa barnett