- 2 eggs
- 1 cup milk
- 1/3 oil
- 1 1/4 cup flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup shredded squash
- 1/2 cup shredded red onion
- 3 TBLS garlic chopped
- Cheese: Monterrey Jack, 1/2 cup
I can’t speak for other areas, but this year we’ve had more warmth earlier than usual, so all of my late summer crops are already in full swing. I’ve got green beans coming on next! It’s full blown squash season here now and has been for a few weeks already.
I’ve got lots yellow “summer squash”, they are like zucchini, only yellow. Well, I’m trying not to fry too many foods, so in an effort to eat them more cleanly, I’ve come up with several recipes, based on friends and fans suggestions. I recently made a delicious soup with yellow squash and garlic, which we ate warm, almost cooled down, not hot, like gazpacho. My neighbor made a delicious tapenade spread with hers. Thyme is the secret ingredient!
Well today’s post is my very moist very yellow cornbread recipe.
I began with 1 large yellow zuke which I shredded with my handy dandy food processor. It’s bulky to get out and set up, but so worth it. In 30 seconds or less I shredded the whole thing, then shredded 2 small red onions and some monterrey jack cheese and garlic. Saved so much time!
I followed a normal cornbread recipe on my Bob’s Red Mill cornmeal package, and just added the cheese, onion, garlic, and squash.
Grease an 8 inch square glass baking dish. Beat liquid ingredients together until thoroughly combined. Whisk dry ingredients together. Gradually add dry ingredients to liquid ingredients. Add vegetables and cheese.
Baked it at 350F for 30 minutes.
It was delicious! Better yet, it was great the next day and the next, cold, in picnic lunches, lunchboxes, and on the go. The squash held it together nicely and added enough moisture that the usual dry crumbly cornbread problem was solved. My 3 year old also ate it, which was great because he hasn’t taken fondly to squash just yet. Although he did eat the soup too, probably because I pureed it with my immersion blender so he couldn’t see the chunks of squash. Hey, a Mama does what she’s gotta do to get the veggies in. (I always tell him once he’s eating and enjoying it, what it is, so that next time it will be easier. “remember you liked it the zucchini last time I cooked with it?”).
I stored mine in the fridge with a lid, because it’s been hot and humid and I didn’t want it to mold on the counter. It lasted several days. In fact I used the last 2 squares in my Southwest chicken meatloaf recipe later that week.