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Squash Cornbread



  1. In large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper.
  2. In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend.
  3. Pour squash-cornbread mixture into greased 13 x 9-inch pan.
  4. 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.


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