Squash Cornbread - cooking recipe

Ingredients

1 1/3 c. self-rising cornmeal mix
1/3 c. self-rising flour
1/4 tsp. dried sage
1/2 c. chopped onion
1/2 c. mashed, cooked yellow squash
1 egg
2/3 c. milk
2 Tbsp. oil

Preparation

Preheat oven to 450 degrees. Combine the cornmeal, flour, sage and onions in a bowl.
Stir to mix.
Add squash, egg, milk, and oil.
Mix well.
Pour into a well-greased 10 inch skillet (I prefer an iron skillet). Bake for 15 to 20 minutes or until lightly browned.