Yellow Squash Cornbread Casserole
Makes 8 servings
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½ cup yellow cornmeal
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½ cup all-purpose flour or substitute cup-for-cup gluten free flour blend
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1 Tablespoon granulated sugar
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1 Tablespoon baking powder
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½ teaspoon garlic powder
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅔ cup sour cream
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¼ cup milk
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1 large egg
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4 cups grated squash
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4 green onions thinly sliced
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1 cup shredded cheddar cheese
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3 tablespoons unsalted butter plus extra for pan
Instructions
Preheat oven to 400 degrees. Grease the inside of an 8×8 pan (or cast iron skillet) with butter or a light oil.
Mix together the dry ingredients in a large bowl. Add the sour cream, milk, and egg. Stir to combine.
Fold in the grated squash (squeezed of excess moisture), onions and cheese. The mixture will seem a little dry. Transfer to the prepared pan and smooth out. Cut the butter into pieces and top the cornbread.
Bake, uncovered, for 35 to 40 minutes or until cooked through (i.e. a knife inserted into the center comes out clean) and the top is golden brown. Cool for 10 minutes before cutting.
Recipe from Peel with Zeal
Parmesan Roasted Green Beans
Makes 6 servings
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1 1/2 pounds green beans, fresh & trimmed
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1 tbsp olive oil
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1/3 cup parmesan cheese, grated
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1 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
Instructions
Preheat oven to 425 degrees F. Lightly coat a baking sheet with non-stick spray and set aside.
Coat the green beans in the olive oil, then add the parmesan cheese, garlic powder, salt and pepper and stir to coat.
Spread in an even layer on the baking sheet and bake for 15 minute. Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender. Enjoy warm.
Recipe from I Was You Dry
Satsuma Poppy Seed Loaves
Makes 6 mini loaves
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Poppy Seed Loaves
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2 ½ cups sugar
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1 ½ cups vegetable oil
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3 large eggs
- 1 Tablespoon almond extract
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1 Tablespoon satsuma zest
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1 Tablespoon baking powder
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1 teaspoon kosher salt
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3 ½ cups all-purpose flour
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1 1/4 cups milk
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2 Tablespoons poppy seeds
Glaze
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1 cup granulated sugar
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1 cup satsuma juice
Instructions
Poppy Seed Loaves
Preheat oven to 350°F. Butter and flour or use nonstick floured spray to coat 6 mini loaf pans.
In a large mixing bowl using an electric mixer, blend sugar, oil and eggs until well blended. Add extract, zest, baking powder and salt and mix until well blended.
Add half of the flour alternating with half of the milk until well blended into a smooth batter. Add poppy seeds and mix until well blended.
Divide batter evenly among prepared loaf pans and place on a baking sheet. Bake until tester inserted into center comes out clean, 50-60 minutes.
Meanwhile, prepare the glaze.
Remove baked loaves from oven and let rest uncovered for 3 minutes in pan. Using a cake tester, poke holes on top of each loaf. Gradually spoon 2-3 Tablespoons of warm glaze on top of each loaf, allowing glaze to be absorbed between each spoonful.
Let sit uncovered for 10 minutes to absorb glaze. Remove from pans and transfer to cooling rack to cool completely.
Glaze
In a small sauce pan over medium heat, while stirring frequently, bring sugar and juice to a boil. Continue to stir and boil for 1 minute.
Remove from heat and let sit uncovered until ready to glaze baked loaves
Recipe from Yvette Zuniga Jemison