Squash Cornbread

Name: Squash Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 5 medium yellow summer squash (about 2 pounds), chopped; 2 packages (8-1/2 ounces each) cornbread/muffin mix; 4 large 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

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

Ingredients

5 medium yellow summer squash (about 2 pounds), chopped
2 packages (8-1/2 ounces each) cornbread/muffin mix
4 large 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 cornbread 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.

Nutrition 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.

Reviews

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Average Rating:

katlaydee3

Jan 1, 2016

I loved this cornbread! It had wonderful corn taste with the moistness from the squash. Definitely a keeper.
daisey5

Jan 30, 2010

Sorry I rated this recipe as excelent but it did not come out that way and I can't change it.
daisey5

Jan 30, 2010

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

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.
ARoss

Aug 28, 2008

Instructions for microwaving the squash instead of steaming?
jean76528

Aug 21, 2008

can this be cut in half?