Yellow Summer Squash Cornbread

When you have so many Zucchini and Yellow Summer Squash you have to get a little creative. Yes we all love Zucchini bread, with chocolate chips of course, and grilling these beautiful veggies is my go to but I wanted to try a little something different.

Ingredients:

2-3 Medium Yellow Summer Squash (5 Cups) thinly sliced

1 small onion sliced

1-1/2 C Corn meal

1 C Flour

1/2 C Sugar

1 TBLSP Baking Powder

**** You can also substitute with Jiffy Cornbread Mix***

1/2 C Buttermilk (reg. milk is fine)

1 Egg

1/2 C Sour Cream

3/4 C Shredded Cheese

1 Jalapeño seeded and chopped

EVOO for sautéing veggies and S&P to taste.

How To:

1. Pre heat oven to 400 degrees.

2. Using a Cast Iron Skillet, sauté squash and onion with a little EVOO and S&P. Cook for ~5 minutes then add your jalapeño. Cook for another 5 minutes until veggies are soft but not mushy. Remove from heat once finished to cool a bit.

3. While that is sautéing, in a bowl add Corn Meal and your dry ingredients ( or add just your Jiffy Mix) stir, then add your egg, buttermilk, cheese and sour cream.

4. Carefully add your veggies to your bowl of mix and then pour back into cast iron.

5. Pop in the oven for ~25-30 until knife inserted in the middle comes out clean. Let cool and serve with butter if desired.

Some quick notes: If you don’t have a cast iron, visit my shop, or use an 8x8 baking dish, Make sure you spray with a little cooking spray before adding your bowl of ingredients