Spicy Squash Pudding Recipe is delicious. This recipe is one that you will want to use now and later. At this time of year when yellow squash is plentiful in my yard, I have my version of a food challenge. How many ways can you make squash before you tire of it? So far, so good.
Soon the summer sun will beat down on my plants and they will whither away. Until then, I am cooking the little yellow gems. Yellow squash are delicious just about any way that you may cook them, grilled, smothered, fried, baked, sautéed, pickled or raw in a salad.
Grill Man prepares the garden and plants. I watch over the produce and process the offerings. He would love me to help with his part but I am a delicate flower. Not a real big fan of playing in dirt. Although I recall making mud-pies in my back yard a lifetime ago. Although, I wasn’t playing in dirt, “I was cooking”. Imagination and playing is a wonderful thing.
Why is play important?
Imagination and creativity are vital to all of us. We need to remember that the “child” in us still wants to play. Even though you are wise in years it is important to play and have fun. Be spontaneous. Be creative. Break out of your mold, it will do you good. Plus, if you have children, it will keep them guessing.
And if for some reason you want to play in the dirt, let me know, please. I have some plants that need moving from my garden. Some people call them weeds, I call them uninvited guests to my garden party. I’m begging you to move out the uninvited guests (weeds), I will prepare you a lovely lunch and a refreshing glass of sweet Peach tea.
As a bonus, I will send you home with some yellow squash so that you may try my Spicy Squash Pudding Recipe. What a deal, right? Call me, the garden is waiting. Until then, I am going to have to figure out someone to “Tom Sawyer” the weeds out of my lovely garden. Come over, we will have a garden party!
Shout out to Alexa for Ricky Nelson’s Garden Party. This song has a great piece of advice in it. Look it up on you-tube if you’re not familiar with the tune. It’s an oldie.
| Servings | Prep Time |
| 8 people | 30 Minutes |
| Cook Time |
| 25 Minutes |
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A spicy squash pudding loaded with squash, corn meal, cheddar cheese, jalapenos and seasonings. A delicious way to hide a vegetable for your picky child.
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- 1 Cup Water
- 2 1/2 Cups Yellow Squash, small Chopped
- 1 Box Jiffy Corn Meal
- 1 Cup Cheddar Cheese Grated
- 1 Egg Farm Fresh Egg
- 3 Ounce Red Bell Pepper Chopped
- 3 Ounce Onion Chopped
- 1 1/2 Tablespoon Jalapeno Chopped, Seeds removed
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Coarse Black Pepper
- 1/4 Teaspoon Cayenne
- Preheat oven to 350 In a saucepan on high heat, add water and bring to a boil. Add in squash and turn down to medium. Cook for five minutes. Drain and set aside.
- In a large bowl, add in corn meal, cheese, egg and stir well. Add in the drained squash and stir well. Add in the remaining other ingredients and stir well.
- In a 6" x 10" baking pan, add a dab of butter to grease the pan. Spread in the spicy squash pudding. Bake for 25 minutes.
- Remove from oven. Set aside for a couple of minutes prior to cutting. I use a metal spatula to cut into squares for serving.
- Lagniappe: Serve this as side dish or try with a bowl of Jambalaya or Shrimp Creole.
