Squash Spoonbread

by James Farmer III
Print Email

squashspoonbread.jpgIn the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!

This Squash Spoonbread came out of a surplus of baby crookneck squash, thankfully! Shredding these delicious little gourds on my standing mixer’s shredder attachment (what a fun toy, p.s.), one quickly realizes why vegetables are so healthy – they are all water with a bit of fiber and some nutrients for color! Now, the butter may demise that perfect combo of natural, healthy complements, but it sure does make it good! A shredded onion, Vidalia preferably, adds great texture, moisture, and flavor too.

squash.jpgAfter shredding the squash, I mix in some all purpose flour, a box of Jiffy Corn Mix, a dusting of Bisquick, eggs, butter, salt, pepper, and a scant bit of sugar. This batter quickly turns into a thick consistency and bakes at 350 until a toothpick comes out clean when inserted in the center. So easy!

A pat of butter just makes it that much better and the presentation of this quickbread is simple and elegant. Served as a side, complement, or snack, this dish is sure to win favor and ensure your place on the road to garden living.

Gardener and Cook’s note: be sure to pick yellow, crookneck when they are small… the larger they grow, the more hollow and tough they become…a tender baby squash is ideal!




Squash Spoonbread

3 cups of shredded squash – you can use a shredder attachment for a Kitchen Aid, a food processor, or grate with a box grater
1 small Vidalia or half a big onion
2 large eggs
1 stick of melted butter
Pinch of Salt, Pinch of Black Pepper
Tablespoon of sugar
1 package of Jiffy Corn Bread mix (or 1¼ cup of cornmeal with teaspoon of sugar)
1/2 cup of Bisquick (this gives the spoonbread some fluff)
3/4 cup of all purpose flour

Cut off the stem of the squash and shred them.

In a large bowl, combine flour, Bisquick, corn bread mix, salt, pepper, and sugar with the shredded squash.

In a separate bowl, whisk the eggs together and then combine them with the above mixture. Slowly stir in the melted butter and pour this mixture into a greased baking dish…9x13 works just fine.

Bake at 350°F for about 20 minutes…watching it closely after 15 and cook to desired gooeyness! Cut into squares or wedges and serve with a pat of butter.


James T. Farmer III was born and raised in Georgia, where he continues to live and work as a landscape designer. He shares his love of food, flowers and photography on his blog All Things Farmer.   

You have no rights to post comments


restaurant news

Plums Cafe & Catering: A Must Stop in Costa Mesa
Southern California
by Kitty Kaufman

plums cafe 1Here's what I like about California: People think nothing of driving 82 miles for lunch. (In New York, this never happens.) The Thin Man and I are now two of those people as we head out from La...

OTD Bush
San Francisco
by Amy Sherman

otdbush1.jpg You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many...

Magnolia Bakery
Los Angeles
by Charles G. Thompson

ImageFood in New York.  I used to know it so well.  When I lived there during the ’80s and ’90s, and worked in the food business I knew every place there was to know, and I went to most all of them. ...

Breaking Bread - UT
by Alexis Johnson

utahlionhouse.jpgFood is the epicenter of Mormon culture, which makes it seem like people rarely show up at church events – well, any event – without the expectation of noshing. No food is virtually a mortal sin...