by Jane–Elizabeth’s mother-in-law
Squash:
4 cups yellow squash sliced and quartered
1/2 cup diced onion
4 Tbsp butter
1/2 tsp salt
1/4 tsp pepepr
Place together in a covered glass dish. Microwave until tender, about 7-10 minutes stirring halfway through.
Cornbread:
Prepare one envelope cornbread mix according to the directions. I like the Texas brand with honey. Place in a greased 9×5 dish. Cover and microwave about 5 minutes or until fully cooked. Do not over cook.
Squash & Cornbread:
1 egg
3 Tbsp diced pimento
1 Tbsp diced green chilies
Colby, cheddar, or Mexican blend cheese
Crumble the cornbread. Add half to the squash along with egg, pimento, and chilies. Cover and microwave for 2 minutes. Stir in the remaining cornbread and top with cheese. Cover and microwave for 4 minutes.
Savoie Secrets: It's a Family Recipe 