If you have been reading long you know I like to hide as many fruits or vegetables in my recipes as possible. I will eagerly shove some sort of baked good Mr. Maebell’s way and ask with unmasked anticipation “So what do you think?!” when he gives me some sort of approval I blurt out “Guess what’s in it?!” Then he looks at me fearfully until I answer.
This time was no different. When Mr. Maebell got home from work I shoved one of these beauties in his mouth before he even said hello. As he was still chewing his eyes got big and I got a thumbs up. “There are THREE WHOLE SQUASH in there!” I yelled.
He was way less excited about that then I was.
Three whole squash! I thought that was pretty impressive. Of course, the vegetables are balanced out with some cheese and butter. Magical things happen when cheese and butter are involved, right? 🙂 These are seriously easy and seriously good. It just tastes like good ole comfort food! And a huge plus is that they come together very quickly!
Add these to your menu for next week, you won’t be sorry!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/2 cup corn meal
- 1/2 cup AP flour (I used GF Bisquick)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed shredded squash (three small/medium squash)
- 1/2 cup shredded cheddar cheese
- 1 egg, beaten
- 3 tablespoons butter, melted
- 1/4 cup sour cream
- 3/4 cup buttermilk
- Preheat oven to 400
- Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
- Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
- Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into muffin tin, filling 3/4 full. (I used an ice cream scoop)
- Bake 12-15 minutes until they are lightly brown and set.