Zucchini and more zucchini? It won't be long before everyone is wondering what can I do with all this zucchini, right? Well before you get to that point, start thinking about making spoon bread. Or if you just have a hankering for it now, go ahead and buy a green and yellow zucchini. This is a recipe that I had forgotten about, I know for well over 15 years. It is a recipe that is truly my own, after trying several other recipes for spoon bread, I came up with my own recipe.
This recipe is naturally gluten free and hardy enough to substitute for bread, vegetable and a starch for a meal. I usually bake this in a deeper dish (which I think is better) but I had a hungry crowd from playing on the lake and needed a shorter baking time.
Vegetable Spoon Bread Recipe
1 medium or 2 small yellow zucchini (diced)
1 medium or 2 small green zucchini (diced)
1 hot banana pepper (diced)
(any other vegetable you might like added)
1 cup cornmeal
3 cups milk
3 Tablespoon butter (melted)
2 eggs
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups shredded cheddar cheese
1-2 teaspoons Tabasco
Beat eggs well in large mixing bowl. Stir in cornmeal, milk, butter, onion salt, salt and baking powder. Fold in the vegetables and cheese. Bake at 350 degrees until mixture has set slightly. Don't over bake.
1 medium or 2 small yellow zucchini (diced)
1 medium or 2 small green zucchini (diced)
1 hot banana pepper (diced)
(any other vegetable you might like added)
1 cup cornmeal
3 cups milk
3 Tablespoon butter (melted)
2 eggs
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups shredded cheddar cheese
1-2 teaspoons Tabasco
Beat eggs well in large mixing bowl. Stir in cornmeal, milk, butter, onion salt, salt and baking powder. Fold in the vegetables and cheese. Bake at 350 degrees until mixture has set slightly. Don't over bake.
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