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Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. “This is good enough to eat by itself!” Marlene A. Huffstetler - Chapin, South Carolina
This recipe is:
Diabetic Friendly
Nutritional Facts 1 piece equals 116 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 242 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Squash Corn Bread in Simple & Delicious September/October 2008, p46
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Reviewed on Jan. 30, 2010 by daisey5
Sorry I rated this recipe as excelent but it did not come out that way and I can't change it.
I also cut this in half and used low fat ingredients.
Reviewed on Jul. 15, 2009 by eawinters
Yes, this can be cut in half. It appears that the recipe was originally published as a freezer friendly recipe -- hence the two pans and freeze one. Each of the ingredients will divide easily. I will be making it with lower-fat ingredients. I have found in the past that egg substitute (or egg whites), skim milk, fat-free cottage cheeses, and reduced-fat cheese have little effect on the results of such recipes.
Reviewed on Aug. 28, 2008 by ARoss
Instructions for microwaving the squash instead of steaming?
Reviewed on Aug. 21, 2008 by jean76528
can this be cut in half?
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