6 c. thinly sliced yellow summer squash
2 tbsp. melted butter
2 tbsp. chopped onion
2 c. coarsely crumbled dry corn bread
1/2 c. milk (slightly more may be needed)

Parboil squash five minutes and drain well. Butter a 9-inch square pan; add 1/2 quash, onion, butter, corn bread, and repeat layers. Add milk and bake at 350 degrees for one hour.