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!

Sounds yummy to me!

looking forward to trying it.

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!

Sounds great and a good way to use up alllll that squash - it seems like that is the only veg. that I can grow1111111111111111

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.

what do you do with the cooked squash? Mash it and then blend into mix or chop or what. Is this good for all kinds of squash-winter, summer, zuchini, butternut, acorn?????????

Sounds delish!

Thanks for the recipe, sounds great..