Squash Corn Bread Recipe

This quick and easy squash corn bread recipe is healthy and low in calories. This moist and delicious bread can complement any lunch or dinner.

Ingredients

  • 2 medium yellow summer squash, chopped
  • 1/2 cup chopped onion
  • 2 packages corn muffin mix (8 oz each)
  • 2 eggs
  • 5 egg whites
  • 2/3 cup reduced fat cottage cheese
  • 1/2 cup reduced fat cheddar cheese
  • 2 Tbsp minced garlic
  • 1/2 tsp black pepper

Directions

  1. Preheat oven to 400°. Lightly coat a 13- x 9-inch baking pan with nonstick cooking spray.
  2. Place squash and onion in a shallow skillet with about 1/2 inch of water over medium heat. Bring water to a boil, cover and steam for 3 to 5 minutes until tender. Transfer to a colander and drain well.
  3. In a large bowl, combine corn muffin mix, eggs and egg whites. Fold in squash mixture, cheeses. garlic and pepper. Transfer mixture to baking pan and bake for 35 minutes or until a toothpick can be inserted into center comes out clean, and bread is golden.
  4. Cool for 10 minutes in pan before transferring to a wire rack to cool completely. Cut into 24 squares.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
97
% Daily Value*
  • Total Fat
    3g
    5%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    1mg
    0%
  • Sodium
    227mg
    9%
  • Total Carbohydrate
    15g
    5%
  • Dietary Fiber
    0g
    0%
  • Sugars
  • Protein
    4g
    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.