Squash Cornbread

4 med. squash 1 med. onion or bunch of scallions Salt and pepper to taste 1/2 tsp. sugar butter 2 c. cornmeal 2 tsp. baking powder 1/2 tsp. salt 1/4 c. cooking oil 1 c. milk 2 eggs

 

Cook first 2 ingredients in 2 cups water until tender; drain and mash squash. Season with salt, pepper, sugar and butter. Mix remainder of ingredients; add squash mixture and bake in buttered casserole.

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