Tuesday, September 14, 2010

Summer Squash Bounty

When my cousin gave me a summer squash that was bigger than my forearm, I knew I was going to have to come up with some new ways to use it :)  Of course there is this delicious soup from earlier this summer, but I wanted something different!  Here's what I came up with...


Summer Squash & Basil Cornbread
Recipe by Shannon
yield:  3 mini loaves, or 1 9x5" loaf

1c white whole wheat flour
3/4c cornmeal
1 1/2t baking powder
1/2t baking soda
1/4c evaporated cane juice (sugar)
3/4t salt
1c buttermilk
1 egg
1 egg white
3T butter, melted
1 1/3c shredded summer squash (pat dry with paper towel)
1/3c thinly sliced basil
2oz goat cheese (~1/2c crumbled)

Preheat the oven to 350 degrees.

In a small bowl, whisk together dry ingredients (flour, cornmeal, baking powder, baking soda, sugar, salt).

In a large bowl, combine buttermilk, eggs and butter.  Whisk until well combined, then add dry ingredients and stir until just combined.  Fold in summer squash, basil and goat cheese.  Pour into pans sprayed with nonstick spray.  Bake until center springs back to the touch, or a toothpick comes out clean, ~25-30min (or more) for the smaller loaves.  Cool on a wire rack, then slice and serve!


What's your favorite thing to do with summer squash??    Don't forget about my giveaway if you'd like some feta!

19 comments:

Faith @ lovelyascharged said...

Ooh, this sounds to die for! I haven't eaten cornbread in ages, literally!

Lauren said...

flobtJust look at those globs of melty goat cheese... mmmmm. This is a wonderful recipe for using up end-of-summer squash! I typically pan-saute summer squash, but baking with them is a wonderful idea. I really want a slice of this cornbread for lunch today!

Monet said...

What a unique recipe! I loved seeing those flecks of basil in the cornbread too. I'm sure that both the basil and the feta added some amazing flavor. Thank you for sharing with us!

Joanne said...

I see your love of cornbread is as extensive as mine is! (And mine knows no bounds.) This looks fantastic! Such an inventive way to use zucchini!

Jess said...

Oh yum! What a unique bread.

Lisa (bakebikeblog) said...

What a wonderful idea!!!!

Reeni said...

I was trying to think of ways to use up my zucchini and never even thought of cornbread! Delicious!

Chef Fresco said...

What a great, unique cornbread! Nice use of the squash.

Fun and Fearless in Beantown said...

These flavors sound really interesting!

Elina (Healthy and Sane) said...

So how were these? The flavor bible is coming in quite handy, huh? These sound amazing!

5 Star Foodie said...

An amazing cornbread with squash and basil, yum!

Kerstin said...

I LOVE this Shannon - great idea! And of course the goat cheese sounds just perfect in it!

Lazaro Cooks! said...

Wonderful post. Well-written and informative. I am glad I found your blog and look forward to following your here.

Be well.

Kelly said...

That sounds very creative though I never understand why people let their squashes grow so large. The smaller ones almost always taste better.

Lindsay and James Cotter said...

I love fall food for this reason, CARBS!! haha. Great with a bowl of warm soup. Now, if only it was cold here. Not until November, ick!

sophia said...

Guess what? I'm about to go bake cornbread right now. I wish I had summer squash to make this version though! Looks SO yummy!

Biz said...

Shannon - what a great idea!

I actually bought a BOX of zucchini at my store for .99 cents because they were all super ready.

I shredded it all, and ended up with 22 cups of shredded zucchini to make zucchini bread over the winter! :D

We Are Not Martha said...

Oooh I love the idea of using summer squash in cornbread! Especially when basil AND goat cheese are involved. This looks incredible!

Sues

Danielle said...

Wow these look really unique. It looks a lot better than regular cornbread, i bet the squash gives it a lot of flavor.

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