Squash Corn Bread - cooking recipe

Ingredients

3 c. yellow squash, cooked and drained
1/2 c. milk
2 eggs, beaten
6 oz. small curd cottage cheese
1 box Jiffy corn muffin mix
1/2 tsp. salt
4 Tbsp. melted butter or margarine
sharp cheese, grated (approximately 1 to 2 c.)

Preparation

Mix squash, milk, eggs, salt, cheese and muffin mix, then stir in melted margarine and mix well.
Pour in a 9 x 12-inch pan, greased well, and bake at 375\u00b0 for 30 minutes.
During last 5 minutes, sprinkle cheese on top and finish baking.
Very good.