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  Summer Squash Spoonbread



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8 cups grated summer squash (try a mix of yellow squash and zucchini)
1/4 cup grated onion
8 ounces grated cheese (try Cypress Point Creamery’s Farmer’s Cheese)
1 cup fine yellow cornmeal
1 cup all purpose flour
1/4 teaspoon each salt and freshly ground black pepper
1/2 teaspoon baking soda
1 cup milk
2 Tablespoons olive oil
1 teaspoon butter

Preheat oven to 350 degrees—put an 8 inch cast iron pan in oven to heat as well.
In a large bowl, mix together squash, onion and cheese. In a separate bowl, mix together dry ingredients.
Toss dry ingredients with squash mixture and mix until completely combined.
Add milk and stir well until batter forms—no need to beat, just keep stirring.
Add oil to preheated pan and return to oven for 5 minutes.
Remove pan from oven and add butter, swirling pan to coat well.
Stir batter one more time and pour into prepared pan.
Quickly and gently smooth the batter into an even layer.
Bake 40-45 minutes until puffed,golden brown and firm to the touch in the center.
Let cool 5 minutes before serving. Use a spoon to serve or cut into wedges.
Cover and refrigerate leftovers.

Copyright © 2012 Stefanie Samara Hamblen