Squash Corn Bread - cooking recipe

Ingredients

1 (19 oz.) box Ballard's corn muffin mix
2 to 3 yellow squash, grated or zucchini
4 eggs
dash of salt
3/4 c. butter
1 (12 oz.) cottage cheese
1 egg, beaten

Preparation

Combine all ingredients, except beaten egg and mix well. Pour into 17 x 11-inch baking pan.
Brush top with beaten egg. Bake at 350\u00b0 for 45 to 60 minutes or until golden.
Freezes well. Makes 40 to 48 pieces.
Can substitute 3 boxes of Jiffy corn muffin mix.
This is an excellent bread.
Serve with favorite vegetables, salad and fruit for dessert.
Be sure to grease pan.