This recipe is Diabetes Friendly and Heart Healthy
Yield: 16 servings
Place squash and onion in shallow frying pan with about 1/2 an inch of water. Bring the water to boil, cover and steam for 3-5 minutes until tender. Drain and pat dry with paper towels. In a large bowl, combine corn bread mixes and eggs. Fold in squash, cheeses and pepper. Pour into an 8 inch square baking pan coated with cooking spray. Bake at 20-25 minutes or until a toothpick can be inserted into center and come out clean. Serve warm or cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut into 16 squares.
*Note: If you cannot find whole cornmeal, regular cornmeal can be used.
Nutrition Facts (per square):Calories 161; Fat 5 g; Saturated fat 2g; Cholesterol 28 mg; Sodium 345 mg; Carbohydrate 23 g; Fiber 2 g; Protein: 6 grams
