Summer Squash Cornbread

Summer Squash Cornbread

  • Prep time

    10 minutes

  • Cook time

    45 minutes

  • Course

    Small Bites

  • Skill level

    Intermediate

  • Season

    Summer

  • Serves

    6
Chef’s notes

If you've ever grown squash then you likely know what it's like to have an abundance. It can be a struggle to figure out how to utilize all of it without eating the same thing over and over. That's where this squash cornbread comes into play.

Shredding squash with a grater is a smart way to prep it and it’s excellent in cornbread. With the inclusion of honey and lots of butter, you might mistake this for cake. That's why there are poblanos and jalapeños, they add just enough heat to remind you that this belongs with a savory meal.

This recipe is also an excellent way to eat those beautiful and delicate squash blossoms. Pick the male flowers, remove the inner pistil, and lightly brush with oil. They'll crisp up in the oven, an easy alternative to frying.

Ingredients

  • 1 cup fine to medium ground cornmeal
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 1 stick of butter, melted, plus 1 tbsp. extra for buttering pan
  • ¼ cup honey
  • ½ cup sugar
  • 1⅓ cup buttermilk
  • 1 poblano, chopped
  • 2 jalapeños, deseeded and chopped
  • 2 cup shredded yellow squash
  • 4-5 squash blossoms, inner pistil removed

Preparation

  1. Preheat an oven to 375℉. If baking in a cast iron, place it in the oven as it preheats.
  2. Whisk the dry ingredients together in a bowl: cornmeal, flour, baking powder, baking soda, and salt. In a separate and larger bowl, whisk together the eggs, butter, honey, sugar, buttermilk, and peppers.
  3. Fold the dry ingredients into the wet ingredients with a spatula.
  4. Place the shredded squash inside of a tea towel and twist to wring out the liquids. Fold the squash into the cornbread batter.
  5. Remove the cast iron from the oven and drop in a tablespoon of butter to coat the pan. Pour in the cornbread batter.
  6. If using squash blossoms, clean them gently with a damp towel. If you wash them under water, be sure to pay very dry. Lay the flowers on top of the cornbread and baste with melted butter or oil.
  7. Bake until a toothpick comes out clean, roughly 45 minutes.
  8. Allow the cornbread to cool before eating. Serving with spoonfuls of honey is optional, but encouraged!
Chef’s notes

If you've ever grown squash then you likely know what it's like to have an abundance. It can be a struggle to figure out how to utilize all of it without eating the same thing over and over. That's where this squash cornbread comes into play.

Shredding squash with a grater is a smart way to prep it and it’s excellent in cornbread. With the inclusion of honey and lots of butter, you might mistake this for cake. That's why there are poblanos and jalapeños, they add just enough heat to remind you that this belongs with a savory meal.

This recipe is also an excellent way to eat those beautiful and delicate squash blossoms. Pick the male flowers, remove the inner pistil, and lightly brush with oil. They'll crisp up in the oven, an easy alternative to frying.

Ingredients

  • 1 cup fine to medium ground cornmeal
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 1 stick of butter, melted, plus 1 tbsp. extra for buttering pan
  • ¼ cup honey
  • ½ cup sugar
  • 1⅓ cup buttermilk
  • 1 poblano, chopped
  • 2 jalapeños, deseeded and chopped
  • 2 cup shredded yellow squash
  • 4-5 squash blossoms, inner pistil removed

Preparation

  1. Preheat an oven to 375℉. If baking in a cast iron, place it in the oven as it preheats.
  2. Whisk the dry ingredients together in a bowl: cornmeal, flour, baking powder, baking soda, and salt. In a separate and larger bowl, whisk together the eggs, butter, honey, sugar, buttermilk, and peppers.
  3. Fold the dry ingredients into the wet ingredients with a spatula.
  4. Place the shredded squash inside of a tea towel and twist to wring out the liquids. Fold the squash into the cornbread batter.
  5. Remove the cast iron from the oven and drop in a tablespoon of butter to coat the pan. Pour in the cornbread batter.
  6. If using squash blossoms, clean them gently with a damp towel. If you wash them under water, be sure to pay very dry. Lay the flowers on top of the cornbread and baste with melted butter or oil.
  7. Bake until a toothpick comes out clean, roughly 45 minutes.
  8. Allow the cornbread to cool before eating. Serving with spoonfuls of honey is optional, but encouraged!
MeatEater Fire Breather Hot Sauce
Save this product
MeatEater Store
$6.99
Thanks to the fresh pepper flavor with hints of garlic and smoke, this versatile hot sauce will kick up the heat level on just about anything, from unicorn shanks to jackalope roasts. Made in the USA. 5 fl oz
4 Pack Seasonings Gift Pack
Save this product
Spiceology
$35.99
Get the what you need to cover nearly any recipe in the kitchen. Designed tocover Fin, Fowl, Forage, and Fur these spices will step up your game in thekitchen with nearly any critter you bring home.
Meater+ Bluetooth Thermometer
Save this product
Meater
$99.99
With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.
The MeatEater Fish and Game Cookbook
Save this product
Penguin Random House
$35.00
The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.
MeatEater Smoke Signals BBQ Sauce
Save this product
MeatEater Store
$9.99
This smokey, tangy, Kansas City-style BBQ sauce is perfect to serve alongside brisket, slather over burgers, or baste on a rack of brontosaurus ribs. Made in the USA.  12 fl oz
Tall Cocotte 5 QT
Save this product
Staub
$199.99
"I use my Staub dutch oven more than any other cookware during the winter for creating delicious braised wild game recipes." - Danielle Prewett
Jean-Paul Bourgeois Seasonings 6 pack
Save this product
Spiceology
$59.99
Thoughtfully curated by wild game connoisseur and MeatEater Chef Jean-Paul Bourgeois, these spices will have your taste buds begging for more. Submarine Designed with our swimming friends in mind, this blend boasts fresh green herbs like chive, marjoram, and parsley while packing a punch of garlic, salt, and chili flake. Other than the fish or seafood itself this is the only ingredient you need Game Changer Perfect on all game especially ducks...
Essential Meatcrafter™️ Knife
Save this product
Benchmade
$180.00
A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.
Save this recipe

Summer Squash Cornbread

Recipe by: Danielle Prewett
Summer Squash Cornbread
  • Prep time

    10 minutes

  • Cook time

    45 minutes

  • Course

    Small Bites

  • Skill level

    Intermediate

  • Season

    Summer

  • Serves

    6
Chef’s notes

If you've ever grown squash then you likely know what it's like to have an abundance. It can be a struggle to figure out how to utilize all of it without eating the same thing over and over. That's where this squash cornbread comes into play.

Shredding squash with a grater is a smart way to prep it and it’s excellent in cornbread. With the inclusion of honey and lots of butter, you might mistake this for cake. That's why there are poblanos and jalapeños, they add just enough heat to remind you that this belongs with a savory meal.

This recipe is also an excellent way to eat those beautiful and delicate squash blossoms. Pick the male flowers, remove the inner pistil, and lightly brush with oil. They'll crisp up in the oven, an easy alternative to frying.

Ingredients

  • 1 cup fine to medium ground cornmeal
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 1 stick of butter, melted, plus 1 tbsp. extra for buttering pan
  • ¼ cup honey
  • ½ cup sugar
  • 1⅓ cup buttermilk
  • 1 poblano, chopped
  • 2 jalapeños, deseeded and chopped
  • 2 cup shredded yellow squash
  • 4-5 squash blossoms, inner pistil removed

Preparation

  1. Preheat an oven to 375℉. If baking in a cast iron, place it in the oven as it preheats.
  2. Whisk the dry ingredients together in a bowl: cornmeal, flour, baking powder, baking soda, and salt. In a separate and larger bowl, whisk together the eggs, butter, honey, sugar, buttermilk, and peppers.
  3. Fold the dry ingredients into the wet ingredients with a spatula.
  4. Place the shredded squash inside of a tea towel and twist to wring out the liquids. Fold the squash into the cornbread batter.
  5. Remove the cast iron from the oven and drop in a tablespoon of butter to coat the pan. Pour in the cornbread batter.
  6. If using squash blossoms, clean them gently with a damp towel. If you wash them under water, be sure to pay very dry. Lay the flowers on top of the cornbread and baste with melted butter or oil.
  7. Bake until a toothpick comes out clean, roughly 45 minutes.
  8. Allow the cornbread to cool before eating. Serving with spoonfuls of honey is optional, but encouraged!