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Post by cff on Nov 8, 2007 6:35:00 GMT -5
Thanks Wendy !
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Post by lavandulagirl on Nov 8, 2007 6:36:24 GMT -5
That sounds like a really great recipe, Blue! I think I'll make it next time I bake without the bread machine. Gotta schedule time, you know, for baking without my little bread robot! 
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Post by bluelacedredhead on Nov 20, 2007 22:18:32 GMT -5
Spoonbread Stuffed Squash
4 small squashes (acorn/sweet dumpling)
1/2 cup buttermilk
1/2 cup water
1/4 cup cornmeal
2 tsps sugar
1/2 tsp salt
1 tbsp butter
1/8 tsp baking soda
1 large egg
Freshly ground black pepper
350F oven.
With sharp knife, trim 1/2 slice from top of squashes. Also trim bottoms to make them sit level.
Scoop out fibrous centre and seeds. Place squashes cavity side down on a greased baking sheet & bake for 10 minutes.
Meanwhile prepare filling. In a 1 quart saucepan combine the buttermilk, water, cornmeal, sugar and 1/4 tsp salt.
Heat mix to boiling point then reduce heat to low and cook, stirring constantly, until thickened. Remove from heat, whisk in butter, baking soda and egg until smooth.
Turn squash over so cavity side is up. Season cavity with remaining salt and fill cavities 3/4 full with bread mixture.
Bake 40 to 45 minutes or until spoon bread is gold and firm. Garnish with fresh black pepper and serve.
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