’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.
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.
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Comments (8)
Jonetta Long |
July 05, 2019 |
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Wendy
Wendy |
August 06, 2019 |
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Hank |
July 13, 2019 |
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Appreciate your feedback.:)
Wendy
Wendy |
August 06, 2019 |
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Cin D |
July 16, 2019 |
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Wendy
Wendy |
August 06, 2019 |
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Ann B Layton |
July 28, 2019 |
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So glad to hear you and your friends enjoy our recipe. Thank you for coming by to share your feedback!
Wendy
Wendy |
August 06, 2019 |
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