Cornbread Summer Squash Bread

posted by Fred in CO 06-12-100 8:42 AM
Summer Squash Bread

3 Cups Yellow Squash, unpeeled
2 Eggs, beaten
1/2 Cup Milk
1/2 teaspooon salt
6 oz. small curd cottage cheese
6-8 oz. box corn bread mix
1/2 stick butter, melted

Preheat oven to 375 degrees F.

Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince. Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese.

Stir in corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top and bake in a preheated 375* oven for 30 minutes.

Will serve about 6 folks.

Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.

Serve with butter and fresh sliced tomatoes.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line