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Yellow Squash Cornbread
An easy way to sneak veggies in your child's meals. Moist, delicious, cheesy cornbread with a healthy twist-Squash! Ingredients
- 1 package Jiffy Corn Muffin Mix
- 1/3 c sour cream
- 1 egg
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 medium yellow squash, shredded with a fine cheese grater (do not drain)
- 2 oz good cheddar cheese, chopped into little chunks
- 1/2 jalapeno, minced
Directions
- Preheat the over to 400º. Grease a cast iron skillet with butter. Mix together the cornbread ingredients in the order listed. Pour batter into the skillet. Bake for 20 minutes, or until cornbread begins to brown and pull away from the sides of the pan.
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