6-10 yellow squash
1 med. onion, diced
1 beaten egg
1 c. milk
1 tsp. salt
1 tsp. sugar
1/4 c. jalapeno or green chiles
1/3 c. melted butter
1 pkg. Jiffy cornbread mix (dry)

Boil 4 to 5 minutes squash and onion together, drain. Combine egg, milk, salt, sugar, chiles, butter; stir, do not beat.

Sprinkle 1/2 dry cornbread mix in dish. Add half of squash mixture, repeat. Then top with 1/4 cup butter. Bake at 350 degrees for 45 to 50 minutes. Serves 6 to 8.