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  • Juanita Weaver-Reiss

A different twist to cornbread - Wing it Wednesday

I grew up on cornbread and beans. Which a wonderful Southern dish/food.

The cornbread was always a little sweet. Not sure why. Maybe mom put sugar into the mix.

The recipe for this Wednesday is a lot different than the traditional cornbread that went with beans.

Zucchini Yellow Squash Casserole

Modified - added the yellow squash to my recipe


  • 2 cups shredded zucchini

  • 2 cups summer squash

  • 1 onion chopped

  • 2 eggs beaten

  • 1 (8.5 ounce) dry cornbread mix

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 8 ounces cheddar cheese shredded


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 quart casserole dish with parchment paper.

  2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

  3. Bake in a preheated oven for 30 to 60 minutes.

A easy recipe - for a twist on the usual cornbread you may be used to with beans.

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