Serves 6 to 8. Recipe is from Beth Colvin. This recipe also freezes well.
1 cup cornmeal
1 cup all-purpose flour
2 tbls. sugar
4 tsps. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup canola oil
Combine the dry ingredients. Add the wet ingredients and stir until just moist. Bake in a 425-degree oven for 10 to 15 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and set aside to cool.
For the squash and stuffing:
6 to 8 medium patty pan squash
11/2 tsps. salt, divided
1 cup chopped fresh Creole seasoning mix, such as Guidry’s Fresh Cuts
1 lb. crawfish tails and fat
Dash of white pepper
2 tsps. Tony Chachere’s Original Creole Seasoning
1 (10.75-oz.) can fat-free cream of chicken soup
1. Add 1 teaspoon of salt to a large stock pot of boiling water. Add the squash, then reduce heat to medium. Cover and allow to cook for 5 minutes or until the squash are just tender. Remove squash to a bowl of ice water to stop cooking.
2. Crumble the cornbread in a large mixing bowl. Add 1/2 teaspoon of salt, the fresh seasoning mix, the crawfish tails and fat, the pepper and Tony Chachere’s Original Creole Seasoning, and the soup. Stir until well combined.
3. Cut the tops off the squash and set them aside. Scoop out the insides of the squash with a spoon. Discard most of the seeds and add the flesh to the cornbread mix. It’s OK if some seeds get into the cornbread stuffing.
4. Spoon the stuffing into the hollowed-out squash, then replace the top. Put squash into a large casserole dish, then bake in a 350-degree oven for an hour or until the stuffing begins to brown around the edges and the squashes are soft. Leftover stuffing can be baked for the same amount of time in a baking dish sprayed with nonstick cooking spray.