Serves 6-8

  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup cornmeal
  • 1½ lb. yellow summer squash
  • (approx. 2 cups, cooked and mashed)
  • 1/2 stick butter
  • 1/2 tsp. black pepper
  • 1 cup finely chopped onion
  • 1 small pepper (any color, approx. 1 cup chopped)
  • 1 stalk celery, chopped finely
  • 1 egg

In a bowl, combine first 5 dry ingredients; set aside. Wash, peel and cut up squash, removing large seeds. Boil until tender. Drain and mash with potato masher. In 8-inch casserole dish, melt 1/2 stick butter, add mashed squash and toss. Add black pepper, onions, pepper and celery; toss again. Add flour mixture and egg to casserole dish. Bake in a 375°F oven for approximately 1 hour until top crust is golden brown and inserted knife comes out clean.

Nutrition Analysis Per Serving: 282 calories; 6g Protein; 44g carbohydrates; 4g fiber; 9g fat; 0g trans fatty acids; 56mg cholesterol; 120mg calcium; 3mg iron; 456mg sodium.
Jo Ann Tezduyar