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Farmhouse Zucchini Spoonbread

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Ingredients
  Zucchini 1 Pound, ends trimmed, coarsely grated
  Salt 2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Eggs 2 Large
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 2 Tablespoon
Directions

In a colander, mix zucchini with salt and crush gently with your hands; set aside 30 minutes to drain.
Rinse well under cool running water.
With your hands, squeeze as much moisture from squash as possible.
Lay squash out on towels and pat dry.
In a large bowl, mix flour, cornmeal, and baking powder.
Add buttermilk, eggs, and melted butter; whisk to blend well.
Stir in zucchini, cheese, onion, and bell pepper.
Pour mixture into a buttered 9-inch-square baking pan.
Bake in a 425° oven until top is golden, about 30 minutes.
Spoon onto plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Zucchini

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