2 yellow squash and 2 zucchini
1 Martha White Mexican Cornbread mix
milk as needed
Pare and grate squash. Mix with egg and cornbread mix. Add milk as needed to make a heavy batter. Heat a non-stick skillet and spray with cooking oil spray. Spoon large spoonfuls of mixture into the hot pan. Cook at medium heat until bubbly and starting to brown around edges. Turn and cook other side until browned and cooked through.