1 (6 oz.) pkg. jalapeno cornbread mix
2 eggs
2/3 c. milk
2 c. diced yellow squash
1/4 c. water
3 tbsp. pimiento
3/4 c. shredded cheese

Prepare cornbread according to package directions using 1 egg and 2/3 cup milk. While cornbread is baking, clean squash and dice into small pieces. Then boil until barely tender. When cornbread is done crumble half into a 1 1/2 quart casserole dish. Add remaining egg, water, pimiento and squash. Mix well, top with cheese. Bake 35 minutes at 350 degrees. Serve with remaining cornbread.