INGREDIENTS:

1 (19 oz.) box Ballard’s cornbread mix
2-3 yellow squash, grated (or zucchini)
4 eggs
1/2 tsp. salt
3/4 c. butter
1 (12 oz.) cottage cheese (sm. curd)
3/4 c. crumbled feta cheese
1 egg, beaten

DIRECTIONS:

Combine all ingredients, except beaten egg and mix well. Spread batter into a greased 17″x11″ baking pan. Brush top with beaten egg. Bake at 350 degrees for 45 to 60 minutes or golden. Freezes well. Makes 40 to 48 pieces.
I have substituted 3 (7 1/2 oz.) boxes of Martha White corn muffin mix; also have used 1 1/2 cups feta cheese and 1 cup grated cheddar. This is an excellent bread. Serve with favorite vegetables, salad and fruit for dessert.

Leave a Reply

You must be logged in to post a comment.