1 cup cooked squash puree
3/4 cup corn meal
1 egg, beaten
2 tsp. baking powder
1 tsp. salt
1/2 cup frozen or fresh kernel corn
1/4 cup oil
To make fresh squash puree, peel squash and boil in water. Cover and cook until soft. (add a Tbsp. of poultry seasoning and a few grinds of pepper to the cooking water if desired.) Puree cooked squash in a blender or food processor.
Beat egg lightly, then beat into the puree. Add the other ingredients and mix lightly. Pour thick batter into well-buttered cast iron skillet (8” across). Dot with butter, bake at 350° for 40 minutes.