Summer Squash
Summer Squash Cornbread
Posted by Chris Buss
3 cups yellow squash, unpeeled
2 eggs, beaten
½ cup milk
½ teaspoon salt
6 ounces small curd cottage cheese
6 to 8 ounce box cornbread mix
½ stick butter
Cut squash into chunks and cook in small amount of lightly salted water until tender. Drain well and mince. Place squash in mixing bowl. Add eggs, milk, salt and cottage cheese. Stir in cornbread mix and spoon mixture into a greased 1½-quart shallow baking dish. Pour butter over top and bake in preheated 375° degree oven for 30 minutes. Serves 6.
Note: Grated cheddar or Parmesan cheese can be sprinkled on top during last 5 minutes of baking. This bread goes well with fresh tomatoes, a pot of beans, and collard or other greens.
From www.recipelink.com.