Cheesy Eggplant Cornbread Casserole
This Cheesy Eggplant Cornbread Casserole is a delightful twist on the classic stuffing. Originating from an '80s newspaper clipping, this recipe became a cherished family tradition, easily outshining the standard cornbread stuffing at holiday gatherings. The secret ingredient here is eggplant—acting as a moisture-rich component that keeps the dish perfectly tender without overpowering its flavor. The real stars are the rich cheddar cheese and hearty cornbread, blending wonderfully to create a comforting side dish that fits perfectly at any Thanksgiving or Christmas table.
7
Servings
370
Calories
6
Ingredients
Ingredients
eggplant
1 (peeled, cubed, and cooked until soft)
cornbread
2 cups (cooked and crumbled to coarse crumbs)
butter
1/2 cup (softened)
cheddar cheese
1 1/2 cups (shredded)
onion
1 medium (chopped)
condensed cream of mushroom soup
1 can (10 3/4 ounce) (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare an 8x8 inch baking pan or a 2-quart casserole dish by greasing it lightly and set aside.
3
Peel and cube the eggplant, then microwave until fully softened, approximately 6 minutes. Once cooked, mash into a smooth pulp.
4
In a skillet, melt a small amount of butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
5
Crumble the pre-baked cornbread into coarse crumbs and set aside.
6
In a large mixing bowl, combine the mashed eggplant, sautéed onions, softened butter, and cornbread crumbs. Mix until well-incorporated.
7
Add the shredded cheddar cheese and the condensed cream of mushroom soup to the mixture, stirring until evenly combined.
8
Pour the mixture into the prepared casserole dish, spreading it out evenly.
9
Bake in the preheated oven for 45 minutes, or until the center is set—meaning a knife inserted comes out clean but the casserole remains moist.
10
If the mixture appears too dry before baking, add a splash of chicken broth or water to reach the desired consistency.
11
Allow the casserole to cool slightly before serving. This dish is adaptable, and using substitutions like yellow squash or zucchini in place of eggplant works just as well.
Nutrition Information
26g
Fat
30g
Carbs
8.5g
Protein
3g
Fiber
4g
Sugar
570mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Eggplant Cornbread Casserole?
This dish is a delightful twist on classic stuffing that combines mashed eggplant, rich cheddar cheese, and hearty cornbread to create a comforting side dish.
What is the origin of this specific recipe?
The recipe originated from an 80s newspaper clipping and has since become a cherished family tradition for holiday gatherings.
What role does eggplant play in this casserole?
Eggplant acts as a moisture-rich component that keeps the casserole perfectly tender without overpowering the other flavors.
What are the main flavor stars of this dish?
The real stars of the dish are the rich cheddar cheese and the hearty cornbread.
At what temperature should I preheat my oven?
You should preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size baking dish is required?
You can use an 8x8 inch baking pan or a 2-quart casserole dish.
How should the eggplant be prepared for the recipe?
The eggplant should be peeled, cubed, and microwaved for approximately 6 minutes until soft, then mashed into a smooth pulp.
How do I prepare the onions for this casserole?
Sauté the chopped onion in a small amount of butter over medium heat for about 5 minutes until soft and translucent.
How much cornbread is needed?
You will need 2 cups of pre-baked cornbread crumbled into coarse crumbs.
What type of cheese is used in this recipe?
The recipe calls for 1 1/2 cups of shredded cheddar cheese.
What kind of soup is used as a binder?
A 10.75-ounce can of condensed cream of mushroom soup is used to bind the ingredients.
How long does the casserole need to bake?
The casserole should bake for 45 minutes in the preheated oven.
How can I tell if the casserole is finished cooking?
It is done when the center is set, meaning a knife inserted into the middle comes out clean while the mixture remains moist.
What should I do if the mixture looks too dry before baking?
You can add a splash of chicken broth or water to reach your desired consistency if it appears too dry.
Can I substitute the eggplant with other vegetables?
Yes, using yellow squash or zucchini in place of eggplant works just as well.
How many servings does this recipe provide?
This recipe makes 7 servings.
What is the calorie count per serving?
Each serving contains approximately 370 calories.
How much fat is in one serving of this casserole?
One serving contains 26 grams of fat.
What is the carbohydrate content per serving?
There are 30 grams of carbohydrates in each serving.
How much protein is in this dish?
Each serving provides 8.5 grams of protein.
How much fiber does this casserole contain?
One serving contains 3 grams of fiber.
What is the sodium content of this recipe?
The sodium content is 570 milligrams per serving.
Is there any sugar in this recipe?
Yes, there are 4 grams of sugar per serving.
Should the baking dish be greased?
Yes, you should lightly grease the pan or casserole dish before adding the mixture.
Does this recipe include butter?
Yes, it uses 1/2 cup of softened butter plus a small amount for sautéing the onion.
Is this dish suitable for Thanksgiving?
Yes, it is highly recommended as a side dish for Thanksgiving or Christmas.
How many ingredients are in this recipe?
There are 6 primary ingredients: eggplant, cornbread, butter, cheddar cheese, onion, and cream of mushroom soup.
Should the casserole cool before it is served?
Yes, it is best to allow the casserole to cool slightly before serving.
Can this be considered a vegetarian side dish?
Yes, it is tagged as a vegetarian side dish, though you should check your soup and broth choices to ensure they are vegetarian-friendly.
What is the texture of the mashed eggplant?
The eggplant should be mashed into a smooth pulp after it has been cooked until soft.