Squash Cornbread
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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
Ingredients
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5 medium yellow summer squash (about 2 pounds), chopped
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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4 large eggs, lightly beaten
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2/3 cup 4% cottage cheese
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1/2 cup shredded cheddar cheese
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1/2 cup chopped onion
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.
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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.
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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.
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5.
To use frozen bread: Thaw at room temperature. Serve warm.
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6.
Nutrition Facts
1 piece: 116 calories, 4g fat (2g saturated fat), 44mg cholesterol, 242mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 4g protein.
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