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Squash Cornbread

One night we didn’t have all the makings for a good squash casserole, so I went on the internet and started searching for squash recipes. I ran across this one and decided that I would give it a try. It turned out fabulous! It was a creamy, sweet tasting cornbread. My dad loves it, always bugging me to make some more :). Enjoy!

Source: Cooks.com (Entered by Byron Hanna)
Serves: 8 servings

1 cup flour
1 cup Joe Trapps yellow cornmeal
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 cup vegetable oil
1 cup sour cream
3-4 cups grated yellow squash
1 med onion
Salt and Pepper to taste
1/8 cup butter, thinly sliced

Step by Step Instructions
  1. Preheat oven to 350 degrees
  2. Combine flour,cornmeal,sugar,baking powder,salt in a large bowl
  3. Add vegatable oil,sourcream,grated yellow quash,onion, and salt and pepper with dry ingredients
  4. Pour mixture into a greased 9x9 pan
  5. Cover with thin slices of butter
  6. Bake for 1 hour, or until lightly golden on top


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