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Yellow Squash Cornbread

1 (19 oz.) box cornbread mix
2-3 yellow squash, grated (or zucchini)
4 eggs
1/2 tsp. salt
3/4 c. butter
1 (12 oz.) cottage cheese (sm. curd)
3/4 c. crumbled feta cheese
1 egg, beaten

Combine all ingredients, except beaten egg and mix well. Spread batter into a greased 17"x11" baking pan. Brush top with beaten egg. Bake at 350 degrees for 45 to 60 minutes or golden. Freezes well. Makes 40 to 48 pieces.

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