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
- 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.
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.
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