Recipe For Cooking Squash Cornbread

Toaster Oven Quick Breads :: Savory Quick Bread

Squash Cornbread

1 C. yellow cornmeal
1 C. plus 1 Tbsp. flour
2 Tbsp. packed brown sugar
5 tea. baking powder
1 tea. salt
1/2 tea. ground cumin
1/2 tea. dried salad herbs
2 Tbsp. minced fresh parsley
Dash of cayenne pepper
1 C. spaghetti, or acorn yellow
    squash, cooked and mashed
2 eggs
1 C. milk
1/4 C. olive oil
1/2 C. diced Monterey jack cheese
1 (2 oz.) jar pimientos
1 (4 oz.) can diced green chiles
1/4 C. sliced black olives (optional)

In lrg. bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper.

In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend. Pour squash-cornbread mixture into prepared 13 x 9-in. pan. Arrange black olives on top and bake at 425 degrees F for 25 to 30 min. or until a wooden pick inserted near center comes out.