Greek Cornbread

2 1/2 cups cornmeal
1 1/2 teaspoons baking powder
3 tablespoons granulated sugar
4 cups summer squash, grated
3 eggs
1 cup cottage cheese
1 1/2 cups feta cheese, crumbled
1 cup milk
1/2 cup (1 stick) butter, cut into pieces

Heat oven to 375 degrees. Grease and flour a 9 x 13 x 2-inch pan.

Mix cornmeal, baking powder and sugar.

In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk. Add cornmeal mixture to wet ingredients and blend well. Pour into pan, Dot the top with butter. Bake until browned on top, about 1 hour.

Makes 10 to 13 servings.