1 cup          cornmeal
1 cup          all-purpose flour
11/2 tsp.     baking powder
1 tsp.          baking soda
1 tsp.          salt
1 tbsp.        chopped fresh  marjoram or oregano
1 tbsp.        chopped parsley
1 or 2         green onions, finely chopped
1 cup          fresh or frozen (thawed, drained) corn
 2               large eggs
3/4 cup      plain yogourt
1/4 cup      olive oil
1 cup         mashed, cooked buttercup squash (any non stringy squash will do, including pie pumpkin)

Preheat oven to 425*F (220*C). Lightly butter muffin tin and set aside.

 In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, marjoram, parsley, green onion and corn. Stir together well, then set aside.

In another mixing bowl, beat eggs together lightly, then incorporate yogourt and  olive oil. Blend in squash until mixture is smooth. Add squash mixture to the cornmeal mixture and stir until well incorporated, but do not beat heavily.

Spoon mixture into muffin cups about 2/3 full. Bake for 25 to 30 minutes, or until nicely browned and a tester emerges cleanly. Let cool for a few minutes in the  muffin tin. Serve warm with butter and red pepper jelly. Makes about 12 muffins.
 
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE