Monthly Archives: July 2015

Squash Cornbread Patties

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Back by popular demand, The Old Mill’s Test Kitchen Specialist, Becky Seaton, shares Southern recipes she develops using The Old Mill grains and specialty food products sold at The Farmhouse Kitchen.  When you visit, stop by our expanded food store to sample, taste, and pick up recipes and tips for cooking with our products.  This month, she’s cooking her Deluxe Banana Pudding  that starts with a package of Old Mill Banana Nut Muffin Mix. (Look for the recipe soon!) And she’s sampling this new way to fry cornmeal with fresh summer squash.  At home, serve it with grilled chicken or meats as a side dish, or make them smaller and top with teaspoons of salsa to serve as appetizers. Add a tablespoon of chopped fresh herbs to the batter, if you like.

Makes about 12 patties

1 cup OLD MILL WHITE SELF-RISING CORNMEAL

1/4 cup OLD MILL WHITE SELF-RISING FLOUR

1/4 teaspoon salt

1 cup grated or finely diced yellow summer squash

3/4 cup buttermilk

1/2 cup finely diced onion

1 large egg, beaten

Combine Old Mill White Self-Rising Cornmeal, Old Mill Self-Rising Flour, and salt in a medium bowl;  mix well.  Stir in squash, buttermilk, onion, and egg until well mixed.

Heat a large heavy skillet or griddle over medium heat;  add enough oil to coat bottom in a thin layer and heat.  Working in batches without crowding the skillet, drop batter by heaping tablespoons onto skillet and cook until browned on both sides, flipping halfway through cooking, 2 to 3 minutes.  Drain on paper towels and serve hot.

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