Fried Yellow Squash

Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash seal bag and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.

Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil working in batches until center is cooked and edges are crisp 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.