Published in Carolina Country Summer 2019
So, just what is spoonbread?
Spoonbread is a southern moist pudding-like dish made with cornmeal. It’s really not “bread” at all… but kinda like a souffle made with milk and cornmeal. It’s soft and creamy, and needs serving with a spoon… thus, “Spoonbread!”
You will find all sorts of variations, and spoonbread is a great dish to throw together and use up bits of this and that for something unique and tasty. And the best part… the basic ingredients are probably already in your pantry.
I hope you enjoy my summer squash spoonbread… made even better with good old pimento cheese… store bought or your own. Just one more way to use up some of the baskets of squash we have available this time of summer.
A little ditty about the server… years ago, I picked the thing up in some thrift store. I had no idea what it was or used for but tossed it into my props to use one day. Along with appearing to be some sort of kitchen scoop (due to the handle and shape), it looked sorta like a gardening tool, but the “wear” on it didn’t look like it had been digging dirt. I googled myself silly. I posted it in facebook pages. I finally had luck in a vintage kitchen tool/equipment facebook group when a gal saw my post and said her mother had one, but with an orange handle. Turns out, it is an English Cake/Pie Server! And antique Ecko (that’s recognizable by the colored wood handle) pie server! So once I knew this, I was eager to make and shoot something with it that was appropriate. Turns out it was a pretty kewl “find” in my culinary adventures.
Have you ever seen one?
This recipe created for and published in Carolina Country Magazine Summer 2019.
Food propping/styling and photography © (copyrighted) by Wendy Perry.
Carolina Country Magazine Contributing Recipes Editor
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Summer Squash Spoonbread with Pimento Cheese
- 3 tablespoons butter
- 3 cups diced summer squash, any will do
- 2 cups diced onion
- 1 cup boiling water
- 1 ¼ cups cornmeal mix
- ⅔ cup pimento cheese
- 2 eggs lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 400.
- Place an 8" x 8" casserole dish or a 10" skillet in oven to warm as oven heats.
- Melt butter in skillet over medium-high heat. Add squash and onion and sauté about four minutes until slightly tender. Remove from heat.
- In a mixing bowl, pour boiling water over cornmeal mix and stir until the consistency of wet mush. Mix in remaining ingredients. Fold in squash and onion.
- Remove heated baking dish and coat with nonstick cooking spray. Pour batter into dish and bake 25–30 minutes or until lightly browned. Serve warm with a pat of butter.