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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    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

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.

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