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Plus+ 7 Per Serving

3/4 cup lowfat buttermilk
1 large egg
1 tsp salt
1 tbsp canola oil
8 oz thawed frozen squash
1 1/2 tsps baking powder
1 tsp baking soda
1/4 cup packed light brown sugar
1 cup stone-ground cornmeal
1 cup all-purpose flour


1. Spray an 8" square baking pan. Preheat oven to 375 °F. (190 °C).
Mix together dry ingredients. In another bowl, whisk together egg, 1/2 cup buttermilk, squash and canola oil

2. Fold in dry ingredients. Mix until well blended and add more buttermilk if needed.
Batter will be thick but easy to stir. Pour into prepared pan. Bake 25 to 35 minutes until brown.
Makes 8 Equal Servings

Nutritional Info Per Serving: Calories 189; Total Fat 3.3g; Cholesterol 27mg;
Sodium 581mg; Carbs 35.81g; Fiber 1.9g; Sugars 8.71g; Protein 4.9g
Squash Cornbread
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