Squash Cornbread
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
Reviews
I loved this cornbread! It had wonderful corn taste with the moistness from the squash. Definitely a keeper.
Sorry I rated this recipe as excelent but it did not come out that way and I can't change it.
I also cut this in half and used low fat ingredients.
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.
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Instructions for microwaving the squash instead of steaming?
can this be cut in half?