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
- 5 medium yellow summer squash (about 2 pounds), chopped
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 4 eggs, lightly beaten
- 2/3 cup 4% cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry.
- In a large bowl, combine corn bread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.
- Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
- To use frozen bread: Thaw at room temperature. Serve warm. Yield: 2 dozen.
Originally published as Squash Corn Bread in Simple & Delicious September/October 2008, p46
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