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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

3 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 dozen

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

Squash Cornbread Recipe photo by Taste of Home

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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.

Squash Cornbread

Ingredients

Directions

Nutrition Facts

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