Squash Pudding

1  package cornbread mix (Jiffy or Martha White)

1 med. onion, diced

~6 med. yellow squash cut into ½” thick rounds or half-rounds

½ - 1 t. each, salt and pepper (paprika and/or cayenne can also be added)

1 cup sour cream

½ cup of whole milk or half-n-half

1 egg, beaten

1 stick of butter, divided, plus more for buttering the pan*

Preheat the oven to 400°F.

Melt 3-4 T. of butter in a large, heavy skillet or pot over medium-low heat. I like to use either a cast iron skillet or an enameled dutch oven.

Cook the onion until it begins to soften. Add the squash and cook until tender and beginning to fall apart.

Add the remaining butter to the skillet and allow it to melt. Set this aside.

In a separate bowl, mix the egg, milk, and sour cream. Add in the cornbread mix and stir to combine.

Combine the onion-squash-butter mixture and the cornbread mixture. Stir to combine. If using a dutch oven to cook the onion and squash, add the cornbread mixture to the dutch oven and stir to combine, skipping the buttered dish.*

Pour the contents into a buttered baking dish.*

Mix well and bake for ~40-45 minutes until almost set and golden on top.

Serves 6 - 8.