Doesn't this look fab?! Well, it tasted wonderful! These are pictures from several months ago, when my family still had homegrown, organic tomatoes and yellow squash. One night I made a compote out of sweet, cream corn, the squash and tomatoes, and munster cheese. I ate it that night over a black bean burger, but I was left with a lot of leftovers, so the next night I took those leftovers and I baked it along with the ingredients to make cornbread. Sorry I am being so general about the process, but for the cornbread, really I use a standard box and follow the instructions on the back.
Since that night, I have made variations of this cornbread many times and I have even brought it to parties and church dinners. Sometimes I add onions, sometimes the cheese is cheddar, although I don't usually use the squash. It was great, though! I do usually add the creamed corn and the last time I made it the tomatoes were not homegrown, but were stewed tomatoes from a can with "Mexican" spices. Really, you cannot mess up this recipe. I give you full permission to make this yourself and enjoy, enjoy, enjoy!
(It's best if served with sour cream!)