Summer Squash Corn Bread

There’s something about being in the south that makes you crave cornbread ✨🤤😋

Just as the south is synonymous with comfort, so is a side of cornbread. According to Ayurveda, this sweet, quick bread is balancing for Vata and Pitta doshas due to the pacifying nature of the sweet taste. In general, sweetbreads are less balancing for Kapha as it has a tendency to be heavy and stabilizing. However, by adding summer squash and reducing the amount of cornmeal and oil, I was able to add the moistness that I crave without feeling drained and weighed down 💫🌟💛

Quarantine has allowed for me to deepen my relationship with my digestion and hone my intuition of how to develop a recipe to give my body exactly what it craves. By studying the gunas or qualities of each ingredient, I am able to customize everything I make to fuel my mind, body and spirit. 🧠🧘🏻✨ .
By tuning into our vibration, we can start to feel what we need vs. what we want and use our food to feed not only our bodies but our souls as well ✨💫🌟

Ingredients:

• 1 cup flour

• 1 cup cornmeal

• 1 teaspoon baking soda

• 2 teaspoons salt

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1/2 teaspoon ground pepper

• 1/3 cup milk

• 1/4 cup of butter, melted 

• 2 eggs

• 1 tablespoon maple syrup

• 4 summer squash, grated

• 1 tablespoon fresh thyme 

Instructions:

• Preheat oven to 400 degrees

• Place dry ingredients of flour, cornmeal, baking soda, cumin, coriander, salt and black peppercorn and mix 

• Add milk, butter, eggs and maple syrup together and mix 

• Pour wet ingredients into dry ingredients and stir until well incorporated 

• Fold grated summer squash into batter and then pour into a greased cast iron skillet. Sprinkle fresh thyme leaves ontop 

• Place in oven for 35 minutes. Remove and let cool before serving with butter or jam