Squash Corn Bread

1. 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. 2

   In a large bowl, combine corn bread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.

3. 3

   Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean.

4. 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. 5

   To use frozen bread: Thaw at room temperature. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.