1 box Mexicorn cornbread mix or plain mix
2 c. diced, cooked yellow squash
1 medium onion, diced
1 stick butter
1 can cream of chicken soup
salt and pepper to taste

Mix the cornbread mix as per the packaging and bake. Cut up squash in cubes and steam in water to cook. Add salt and pepper to the squash while lightly steaming. Drain. In a large bowl, crumble the cornbread, then add cooked squash and mix. Continue to add diced onion, butter (melted), soup and water. Mix thoroughly and add seasoning to taste.

Bake 45 minutes at 350°F. Serve with fried chicken and green beans.