David's Summer Squash Bread

3 cups yellow squash, unpeeled
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
6 oz. small curd cottage cheese
1 (6-8 oz.) box corn bread mix
1/2 stick butter, melted

Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince. Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top and bake in a preheated 375* oven for 30 minutes. Will serve about 6 folks.

Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.

This is FABULOUS food! It really does go well with fresh summer tomatoes, and if you have a pot of beans and, even better yet, some home cooked collard greens! The typical menu would be the squash bread, beans, collards, then drizzle a little vinegar over it all, and that is about as "Southern" as "Southern" gets in these parts. Enjoy, and if you have a slice of watermelon to finish the meal off...then..you have arrived! :-)

Oh well...I rambled on a bit too much. Hope all who try this recipe enjoys it, it really is delicious.

Peace To All On TKL,
David In Virginia

Category:  Breads, Muffins, Quick Breads
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