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Squash Corn Bread Recipe

Squash Corn Bread Recipe

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. YIELD:24 servings


  • 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


  • 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.

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

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Reviewed Jan. 1, 2016

"I loved this cornbread! It had wonderful corn taste with the moistness from the squash. Definitely a keeper."

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."

Reviewed Jan. 30, 2010

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

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."

Reviewed Aug. 28, 2008

"Instructions for microwaving the squash instead of steaming?"

Reviewed Aug. 21, 2008

"can this be cut in half?"

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