This is how my mother and grandmother would cook their southern style squash.
Wash and slice 3-4 yellow squash and put in bowl of water. Mix 1 cup of cornmeal and 1/2 cup flour with about 2 teaspoons of onion powder & pepper to taste.Put cornmeal mixture in a plastic bag. Drain squash in a colander and put in bag or cornmeal mixture.Shake well and make sure all squash is well coated. In a large non-stick skillet put enough cooking oil to cover bottom of skillet.Cook on medium heat going higher if you need to for browning. Just watch closely. I have also used olive oil and I really can't tell any difference. Layer your squash in the skillet and chop about 1/4 cup of onion on top of this. Cover with a lid. Every few minutes turn your squash until all of your squash has a pretty light brown color. You will still see some yellow and that is just that way you want it. Total cooking time is probably going to be about 30 minutes.
This recipe is from watching my Mother Anna Jean French & my Grandmother Vira McIlwain for many years. May they Rest In Peace.
