8.5 oz box cornbread mix (recommend: Jiffy)
1 cup Daisy sour cream
3 cups grated yellow squash (1 1/2 large)
1 medium onion, finely chopped
1/2 tsp. McCormick dried thyme leaves
1/2 tsp. Morton salt
1/4 tsp. pepper
2 tblsp. Kerrygold butter
In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
Add the remaining ingredients except butter. Stir gently to combine.
Pour into prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown.
Remove from the oven and cool slightly.
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