Squash Corn Bread Recipe

4.5 6 4
Squash Corn Bread Recipe
Squash Corn Bread Recipe photo by Taste of Home
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Squash Corn Bread Recipe

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4.5 6 4
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
Featured In: Baking with Squash
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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 in 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

Nutritional Facts

1 piece: 116 calories, 4g fat (2g saturated fat), 44mg cholesterol, 242mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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 in 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

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Reviews forSquash Corn Bread

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katlaydee3 User ID: 3741999 240812
Reviewed Jan. 1, 2016

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

MY REVIEW
daisey5 User ID: 146806 105385
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
daisey5 User ID: 146806 101436
Reviewed Jan. 30, 2010

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

MY REVIEW
eawinters User ID: 2493786 101435
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
ARoss User ID: 201998 141836
Reviewed Aug. 28, 2008

"Instructions for microwaving the squash instead of steaming?"

MY REVIEW
jean76528 User ID: 59835 105381
Reviewed Aug. 21, 2008

"can this be cut in half?"

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