Ingredients
3/4 cup self-rising cornbread mix (such as Martha White)
salt and ground black pepper to taste
2 yellow squash, cut into 1/8-inch slices
Method
Sources
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Recipe1M+
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Stand mixer for bread dough, pastry, meringues, butter churning
Efficient dough mixing without overworking gluten
Linen bread bag — keeps artisan bread crusty, prevents staling
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stand mixer for bread dough, pastry, meringues, butter churning
Efficient dough mixing without overworking gluten
Linen bread bag — keeps artisan bread crusty, prevents staling
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. add squash, seal bag, and shake to coat evenly. remove squash from bag and shake off any excess cornmeal. heat about 1/4 inch of olive oil in a large skillet over medium heat. fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. remove with a slotted spoon and drain on a paper towel-lined plate.