Squash Corn Bread

• 5 medium yellow summer squash (about 2 pounds), chopped
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 4 eggs, lightly beaten
• 2/3 cup 4% cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry.
2. In a large bowl, combine corn bread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.
3. Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
4. Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
5. To use frozen bread: Thaw at room temperature. Serve warm.

corn bread, eggs, cottage cheese, cheddar cheese, onion, salt, pepper

Taken from www.tasteofhome.com/recipes/squash-corn-bread/ (may not work)