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A couple of people have asked for the recipe to this; actually, there IS no recipe. It's just something I made up at supper time one day. But I'll recreate it as closely as possible.
1 1/2 cups cooked beans (red, black, pinto, etc.--or use canned)
1 cup frozen corn
1 small eggplant in 1/2 inch cubes
1 onion, chopped
2 8-oz cans tomato sauce
1 packet Tex-Mex chili seasoning
1 packet Mexican cornbread mix, prepared (I omitted the egg & used 2% milk)
Saute corn, onion and eggplant in Pam or vegetable broth in an oven-proof skillet 3-5 minutes or until vegetables are soft. Add beans (drained and rinsed), tomato sauce and seasoning mix. Heat to simmering and top with prepared conrbread mix. Put it in a 375 degree oven until the cornbread is done; mine took about 15 minutes).
Nutrition info will vary depending on the specific products you use. Of course, you can make your own cornbread, do your own seasoning, etc. if you want. This kind of thing is pretty hard to mess up
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