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.
Ingredients
- 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
Directions
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Preheat oven to 400.
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Place an 8" x 8" casserole dish or a 10" skillet in oven to warm as oven heats.
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Melt butter in skillet over medium-high heat. Add squash and onion and sauté about four minutes until slightly tender. Remove from heat.
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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.
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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.
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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