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? šĀ 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!
Yields 6
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 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
Instructions
- 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.
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