Thread: Squash Cornbread

Since everyone is always over run with squash during the summer months, I thought I'd share my recipe for a wonderful way to utilize some of that extra yellow crookneck or straight neck squash.

Squash Cornbread
I box Jiffy corn muffin mix
1 package Mexican cornbread mix
1 cup chopped onions
1/4 cup chopped bell pepper
12 oz of cheddar or jack cheese
2 cups of boiled (till tender) squash, drained
2 eggs
Enough milk to make a nice batter Bake at 350 degrees until the top begins to brown slightly.

Enjoy!! It is great!

woman this sounds great. but i live in the sticks. we dont have mexican corn bread mix. hell i aint never heard of such a thing! im lucky we have jiffy! but thank you very much, it sounds great! ill try it when i come visit!

Originally Posted by terri bb

woman this sounds great. but i live in the sticks. we dont have mexican corn bread mix. hell i aint never heard of such a thing! im lucky we have jiffy! but thank you very much, it sounds great! ill try it when i come visit!

Hey, Terri. All Mexican cornbread mix is, is regular cornbread with a few pieces of bell peppers (red and/or green), a few bits of jalepeno pepper, and alittle cheese. You could use two Jiffy mixes and add the peppers and cheese. Right, #1piecemaker?

Originally Posted by GailG

Hey, Terri. All Mexican cornbread mix is, is regular cornbread with a few pieces of bell peppers (red and/or green), a few bits of jalepeno pepper, and alittle cheese. You could use two Jiffy mixes and add the peppers and cheese. Right, #1piecemaker?

Right. Just use 2 boxes of Jiffy Corn MUFFIN Mix instead and add a little jalepeno pepper for a little kick, It is great. I was just being lazy when I used the Mexican cornbread mix.

Sounds delish!

Thanks for the recipe, sounds great..