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  • Cast Iron Skillet Squash Spoon-Bread

    1 vote
    Cast Iron Skillet Squash Spoon-Bread
    Servings: 8
    by Vanessa
    7 recipes
    >
    I love squash fixed any kind of way.. I made adjustments and additions to this recipe while making it, so now it is my version and is now also one of my favorites. This spoonbread is sweet and yummy! It can be eaten as the main entree or as a side dish or just eat it by itself (which I prefer to eat it by itself). It would be good to take to a family reunion, cookout, or church potluck.

    Ingredients

    • 3 Tbsps. butter
    • 3 cups coarsely diced summer squash (can also mix with zucchini)
    • 2 cups coarsely diced onions
    • 1 tsp. salt
    • ½ tsp. black pepper
    • 1 box (8.5 oz) Jiffy cornmeal mix (this is a sweet cornmeal mix)
    • 1 cup boiling water
    • 2 large eggs, lightly beaten
    • 1 container (11 oz) pimento cheese spread
    • 1 tsp. Adobo seasoning with pepper
    • 1 tsp. onion powder
    • ½ tsp. garlic powder

    Directions

    1. Preheat oven to 400 degrees F.
    2. Melt butter in a 10” cast iron skillet over medium-high heat.
    3. In the iron skillet, add squash, onion, salt, and black pepper and sauté about four minutes or until slightly tender. Remove from heat.
    4. In a mixing bowl, pour your cornmeal mix and then pour boiling water over it and stir until combined.
    5. Mix in remaining ingredients.
    6. Fold in squash and onions.
    7. Pour the mixture back into the cast iron skillet, spread it around evenly, then place the skillet in the oven.
    8. Bake 25-30 minutes or until lightly browned.
    9. Note: You can use an 8”x8” baking dish. If you do, you will need to place the dish in the oven to heat it up. When your mixture is ready, remove the dish from the oven and spray with cooking spray and then pour the mixture evenly into the baking dish and then bake.

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