3 lbs. yellow squash, sliced
1 lg. onion, chopped
1 tbsp. bacon drippings
1 egg
1/4 c. cornmeal
Salt & pepper to taste
1/4 stick butter

Boil squash, onion and bacon drippings with enough water to cover ingredients, until vegetables are tender. Drain in colander. When slightly cooled, pour into bowl and add butter, egg, cornmeal, salt and pepper. Mash together with potato masher. Pour into casserole. Sprinkle top with additional meal. Dot with butter, Bake 1 hour at 350 degrees or until brown on top.