Yield: 6 servings.
3 yellow squash
1 large yellow onion
1 cup extra-sharp Cheddar cheese, shredded
5 large eggs, slightly beaten
3 tablespoons unsalted butter, melted
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon black pepper
Preheat oven to 350°. Prepare a 9-inch square baking dish with cooking spray.
Using a cheese grater or food processor, grate the squash and onion into a mixing bowl. Stir in cheese, eggs, and melted butter.
In a separate mixing bowl, whisk together flour, baking powder, salt, and pepper. Add dry ingredients to squash mixture and lightly toss until incorporated.
Pour squash mixture into baking dish and bake for 45 minutes, or until top is lightly browned. Remove from oven and allow to rest for 5 minutes before serving.
print it
In 1968, a couple of potters built a kiln hut and studio in an old tobacco field in Creedmoor. Today, their daughter — guided by the spirit of her late father — leads the community of artisans they crafted.
As summer heats up, sweet corn’s return gives us a reason to smile.
Bottle hunters go to great lengths — and depths — to unearth glittering remnants of North Carolina’s past.
When two childhood friends travel to High Hampton Resort for a weekend of relaxation and memory-making, they revive their happy camper spirit amid grown-up luxury.
