5 to 6 summer squash
1/2 cup (1 stick) butter
1 (15 oz.) can creamed corn
2 eggs
salt and pepper
summer savory
2 (8 1/2 oz. ea.) boxes cornbread mix (I use Jiffy)
milk (if needed to thin mix)
1 tbsp. butter

Slice and boil the summer squash until tender. Drain and put squash in a large mixing bowl.

Add 1 stick of butter to the hot squash and stir until the butter melts. Add creamed corn and eggs and mix well. Add the seasonings to taste.

Sprinkle the cornbread mix one box at a time over the squash mixture and stir until just combined. Add a splash of milk (if needed to thin the mixture).

Preheat oven to 400°F.

Melt a tablespoon of butter in a seasoned cast-iron skillet. Add the squash mixture. Let rest for 3 to 5 minutes while the oven preheats.

Bake at 400°F for 40 minutes or until the center has set.

Submitted by: Erin C. Miller