- 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.
Reviews for Squash Corn Bread
"I loved this cornbread! It had wonderful corn taste with the moistness from the squash. Definitely a keeper."
"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."
"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."
"Instructions for microwaving the squash instead of steaming?"