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.


- Recipe courtesy of James T. Farmer III