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Farmhouse Zucchini Spoonbread Recipe
|Zucchini||1 Pound, ends trimmed, coarsely grated|
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|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|
Serving size: Complete recipe
Calories 2047 Calories from Fat 728
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 44.7 g223.6%
Trans Fat 0 g
Cholesterol 605.4 mg
Sodium 5263 mg219.3%
Total Carbohydrates 257 g85.5%
Dietary Fiber 16.8 g67.3%
Sugars 9.7 g
Protein 61 g121.7%
Vitamin A 74.6% Vitamin C 168.7%
Calcium 129.9% Iron 80.3%
*Based on a 2000 Calorie diet
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.