Bread Recipes
Squash Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons packed brown sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried salad herbs
- 2 tablespoons minced fresh parsley
- Dash of cayenne pepper
- 1 cup spaghetti, or acorn yellow squash, cooked and mashed
- 2 eggs
- 1 cup milk
- 1/4 cup olive oil
- 1/2 cup diced Monterey Jack cheese
- 1 (2 ounce) jar pimientos
- 1 (4 ounce) can diced green chiles
- 1/4 cup sliced black olives (optional)
Instructions
- In large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper.
- In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend.
- Pour squash-cornbread mixture into greased 13 x 9 inch pan.
- Arrange black olives on top and bake at 425 degrees F for 25 to 30 minutes or until a wooden pick inserted near center comes out.