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!