Squash Spoonbread

by James Farmer III

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.   

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