Preheat oven to 350°F. Prepare all 3 packages of cornbread as directed. Bake cornbread in greased 10-inch cast iron skillet. Meanwhile, boil squash, zucchini, bell pepper and onion in chicken broth until vegetables are very tender. Drain, reserving all liquid in separate bowl.
When cornbread is done, set out to cool. When cooled, crumble in large ovenproof bowl, such as a Pyrex bowl. Add drained vegetable mixture, the 5 whipped eggs, shredded cheddar cheese, enough of the reserved vegetable broth just to moisten cornbread and vegetable mixture, careful not to make it too moist.
Put in preheated oven until golden brown and edges are beginning to get dark, approximately 1 hour 15 minutes (cooking times may vary).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.