Summer Squash Spoonbread

An easy and summery main dish spoonbread. There's something about the buttery-tasting squash that goes very well with the cornmeal flavor. You don't have to grill the vegetables -- just get them cooked so that they still have some texture to them -- but grilling adds a nice flavor and texture.

Summer Squash Spoonbread

2.5 cups sliced summer squash (pattypan is nice)
1/4 cup sliced onion
olive oil for brushing
3 eggs, beaten
2 cups skim milk
1 cup cornmeal
1/2 tsp smoked paprika
1 tbsp baking powder
1 cup grated Cheddar cheese
1/3 cup grated Parmesan cheese
cayenne to taste (about 1/4 tsp is slightly noticeable but not at all hot).

Brush the vegetables very lightly with olive oil, and grill in a George Foreman-type grill for 5 minutes. Dice the vegetables.

Preheat oven to 400 degrees.

Combine the paprika, cayenne, and cornmeal. In a large saucepan, bring the milk, cornmeal, and diced vegetables to a boil. Take off the heat. Beat a few spoonfuls of this mixture into the beaten eggs, then add the eggs and stir well. Add the cheeses and baking powder; stir well. Pour into a baking dish. Bake 30-35 minutes, until puffed and golden.

Serves 4-6.

**If you substitute another vegetable, make sure it doesn't have too much water in it, or the spoonbread will be soggy.