I was trying to find a way my daughter would eat squash, she hated it. So, I came up with this recipe. She loves them and are good as a cornbread substitute. These go real well with purple hull peas, cream style corn, and fresh sliced tomatoes. YUM YUM!!
1Combine all ingredients, except oil in a mixing bowl. Heat skillet and add oil. Spoon 1 tablespoon of mix into hot oil on medium heat until golden brown on both sides. Place on a plate covered with a paper towel to absorb extra oil.