Summer Squash Spoonbread With Pimento Cheese - Carolina Country

Summer Squash Spoonbread With Pimento Cheese

3.7/5 rating (10 votes)
Summer Squash Spoonbread

’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


  1. Preheat oven to 400.

  2. Place an 8" x 8" casserole dish or a 10" skillet in oven to warm as oven heats.

  3. Melt butter in skillet over medium-high heat. Add squash and onion and sauté about four minutes until slightly tender. Remove from heat.

  4. 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.

  5. 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.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

Rate this recipe

3.7/5 rating (10 votes)

Share this recipe

Comments (8)

  • This recipe is a keeper! I'm not a huge fan of yellow squash but used it along with a zucchini in this dish. We really enjoyed it along with fresh corn on the cob and cold watermelon.

    Jonetta Long | July 05, 2019 | reply

    • Thanks Jonetta! So glad you like my recipe. All your meal sounds soooo delish.

      Wendy | August 06, 2019 | reply

  • We substituted pepper jack for the pimento cheese and one-and-one halved it for company and everyone loved it!

    Hank | July 13, 2019 | reply

    • Great Hank! Your sub sounds good.
      Appreciate your feedback.:)

      Wendy | August 06, 2019 | reply

  • I've made this twice already, it's great! Always nice to have a new recipe when the garden is rolling in the squash. I don't care for pimento cheese so I substituted 4 oz shredded cheese & about a 1/4 cup salsa which meant I used a little less water. (I also have done the lazy way of using a Jiffy cornbread box).

    Cin D | July 16, 2019 | reply

    • Sounds good! That squash just keeps coming this time of year. So glad you tweaked the recipe to suit your tastes. Thanks for your feedback.

      Wendy | August 06, 2019 | reply

  • Great recipe! I have served it to two different groups and everyone wanted the recipe. I used grated cheddar cheese because I didn't have any pimento cheese on hand but plan to try the pimento next time.

    Ann B Layton | July 28, 2019 | reply

    • Hi Ann!
      So glad to hear you and your friends enjoy our recipe. Thank you for coming by to share your feedback!

      Wendy | August 06, 2019 | reply

Leave a comment

You are commenting as guest.

Like this?

Share it with others