Cornbread Squash

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.