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.
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
Enough milk to make a nice batter Bake at 350 degrees until the top begins to brown slightly.
Enjoy!! It is great!