Cornbread is an easy vessel for hiding vegetables. This recipe is an adaptation of my friend, Danny's famous cornbread. I just snuck in some yellow squash for my little boy. He couldn't tell AT ALL. In fact, my husband said the yellow squash made the cornbread a little more moist than usual and that he prefers it to the regular way. When we add cheese to this recipe, we feel that the bigger the chunks, the better. Also, if you are going to add jalapenos, you can push them into only one section (or half) of the skillet if you want to keep some spicy and some mild. You could also make this recipe in muffin cups, but I love using the cast iron skillet. It adds alot of flavor if seasoned correctly. Plus it is easier.
Yellow Squash Cornbread
1 package Jiffy Corn Muffin Mix
1/3 c sour cream
1 Tbsp sugar
1 tsp salt
1/2 medium yellow squash, shredded with a fine cheese grater (do not drain)
2 oz good cheddar cheese, chopped into little chunks
1/2 jalapeno, minced
Preheat the over to 400º. Grease a cast iron skillet with butter. Mix together the cornbread ingredients in the order listed. Pour batter into the skillet. Bake for 20 minutes, or until cornbread begins to brown and pull away from the sides of the pan.