Farmhouse Zucchini Spoonbread Recipe
Ingredients
| 1 pound zucchini, ends trimmed, coarsely grated | ||
| Salt | 2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| 3/4 cup yellow commeal | ||
| Baking powder | 2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Green bell pepper | 2 Tablespoon, chopped | |
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.
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.
Chef
