Spoon bread in mini-squash - country living

4 servings

Ingredients

Quantity Ingredient
4 Small acorn or sweet dumpling squashes
½ cup Buttermilk
½ cup Water
¼ cup Cornmeal
2 teaspoons Sugar
½ teaspoon Salt
1 tablespoon Butter
⅛ teaspoon Baking soda
1 Large egg
Freshly ground black pepper
Paprika

Directions

1. Heat oven to 350'F. With paring knife, from stem end of each squash, cut off and remove ½-inch slice. If necessary, cut thin slice from opposite end of squashes to make them level, Discard slices or reserve for another use. With spoon, scoop out and discard fibrous center and seeds. Place squashes, cavity sides down, on greased baking sheet. Bake 10 minutes.

2. Meanwhile, prepare spoon bread: In 1-quart saucepan, combine buttermilk, water, cornmeal, sugar, and ¼ t salt. Heat mixture to boiling over medium heat. Reduce heat to low and cook, stirring constantly, until mixture thickens. Remove from heat. Whisk in butter, baking soda, and egg until smooth.

3. Turn squash over so cavity side is up. Season squash cavities with remain- ing ¼ t salt and then fill cavities three-quarters full with spoon bread. Bake 40 to 45 minutes or until spoon bread is golden and firm. Garnish with freshly ground black pepper and a dash of paprika. Serve immediately.

Country Living/Nov/90 Scanned & fixed by DP & GG

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