Summer Squash Spoonbread With Pimento Cheese
’Tis the season … for scores of squash! Our spoonbread pairs pimento cheese with squash to create an all-in-one, veggie-laden cheesy bread. Add a cool summer salad and serve alongside some grilled goodies on the porch, along with an icy glass of lemonade.
- 3 tablespoons butter
- 3 cups diced summer squash (We used yellow and zucchini.)
- 2 cups diced onion
- 1 cup boiling water
- 1¼ cups cornmeal mix
- ⅔ cup pimento cheese
- 2 eggs, lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
Preheat oven to 400.
Place an 8" x 8" casserole dish or a 10" skillet in oven to warm as oven heats.
Melt butter in skillet over medium-high heat. Add squash and onion and sauté about four minutes until slightly tender. Remove from heat.
In a mixing bowl, pour boiling water over cornmeal mix and stir until the consistency of wet mush. Mix in remaining ingredients. Fold in squash and onion.
Remove heated baking dish and coat with nonstick cooking spray. Pour batter into dish and bake 25–30 minutes or until lightly browned. Serve warm with a pat of butter.