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Squash Corn Bread Recipe
Squash Corn Bread Recipe photo by Taste of Home

Squash Corn Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. In a large bowl, combine corn bread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.
  3. 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.
  4. 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.
  5. 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

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.

Reviews for Squash Corn Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 30, 2010

Sorry I rated this recipe as excelent but it did not come out that way and I can't change it.

MY REVIEW
Reviewed Jan. 30, 2010

I also cut this in half and used low fat ingredients.

MY REVIEW
Reviewed Jul. 15, 2009

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.

MY REVIEW
Reviewed Aug. 28, 2008

Instructions for microwaving the squash instead of steaming?

MY REVIEW
Reviewed Aug. 21, 2008

can this be cut in half?

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