This cornbread uses a jalapeno cornbread mix, cooked summer squash, butter, onion, and cream style corn.
Ingredients:
- 1 stick butter
- 1 large onion, chopped
- 3/4 cup cooked squash (yellow or zucchini)
- 1 can cream-style corn
- 1 pkg. jalepeno cornbread mix(mixed according to pkg. directions)
Preparation:
Sauté onion until tender, but not brown.
Mix all together and pour into a greased 13 x 9 inch pan.
Bake at 350 degrees, 20-30 minutes.
Shared by Bearsatlarge
Note from Bearsatlarge: I got this from a friend, only I like to make my own cornbread because I have stone-ground cornmeal.
USE recipe for homemade cornbread (omit sugar) and add 1 can (7oz) chopped green chiles. Use more squash & only 1/2 stick of butter. May need to add salt. Top with grated cheddar cheese.
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