Squash Cornbread

1 cup yellow cornmeal
1 cup plus 1 tablespoon flour
2 tablespoons packed brown sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried salad herbs
2 tablespoons minced fresh parsley
Dash of cayenne pepper
1 cup spaghetti, or acorn yellow
    squash, cooked and mashed
2 eggs
1 cup milk
1/4 cup olive oil
1/2 cup diced Monterey jack cheese
1 (2 ounce) jar pimientos
1 (4 ounce) can diced green chiles
1/4 cup sliced black olives (optional)

In large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper.

In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend. Pour squash-cornbread mixture into greased 13 x 9-inch pan. Arrange black olives on top and bake at 425 degrees F for 25 to 30 minutes or until a wooden pick inserted near center comes out.