By Andy Bedwell
There’s no better place than the farmers market on a Saturday morning. I can find everything I need for fabulous summer meals. I always go with a list and at the very top is Alabama sweet corn. I just can’t get enough of it this time of year.
Squash Dressing
2 cups cooked squash, drained
3 cups cooked crumbled cornbread
3 eggs
Small onion, chopped
2 teaspoons rubbed sage
1 can cream of chicken soup
1/2 teaspoon black pepper
1/2 stick butter, melted
Combine squash and cornbread. Stir in eggs, onion, sage, soup and pepper. Pour in butter. Mix well. Bake in a baking dish for 45 to 50 minutes or until golden brown.
Andy’s Note: This dressing is absolutely delicious! Small yellow, crook neck squash fresh out of the garden is great! After I cook my squash, I always drain and mash with a potato masher. I made this for my family, and there wasn’t one bite left!
Swiss Corn Bake
2 cups kernel corn
1 cup cream style corn
1 small can evaporated milk
1 egg, beaten
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces Swiss cheese, grated
1/2 cup breadcrumbs
1 tablespoon butter, melted
Combine corn, milk, eggs, onion, salt, pepper, and three-fourths of the Swiss cheese. Pour into a one-quart greased casserole. Combine bread crumbs, butter and remaining cheese and spread over top. Bake at 350 degrees for 30 minutes.
Andy’s Note: I can’t wait for all of these fresh garden veggies to arrive.
Happy cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.
