1) Grease a cast iron skillet, 8-inch baking pan or deep-dish pie plate. Heat oven to 375°.
2) In a mixing bowl combine cornmeal, flour, baking soda, baking powder, and salt. In another bowl, whisk together cottage cheese, raw honey*, egg, buttermilk, squash, and oil. *(If you use kefir in this recipe, use 1/2 cup raw honey. If you use buttermilk, use 1/4 cup raw honey. If you want your cornbread on the sweet side, add more than listed here.)
3) Combine the wet ingredients with the dry ingredients; mix until blended. Batter will be thick, but easy enough to pour.
4) Spread batter in the prepared baking pan. Bake for about 30 minutes, until golden and just cooked through in the middle but not overcooked. If using a 9 x 9 pan or smaller pan, it takes about 5 minutes longer to cook. Enjoy!