Native American Fried Squash Bread

Recipe Rating:
 4 Ratings
Serves: depens on size (15-30)
Prep Time:
Cook Time:


1 1/2 c corn meal
3 summer squash (diced)
2 large eggs
1/3 c buttermilk

The Cook

Colleen Sowa Recipe
Well Seasoned
La Crosse, WI (pop. 51,320)
Member Since Apr 2010
Colleen's notes for this recipe:
I never made this recipe, my grandmother use to make it. She made them kind of like a biscuit one time and kind of like a pancake another time...

She told me that this was an old recipe that her parents learned from Native Americans.
Make it Your Way...

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Put diced squash in a large pot. Boil until cooked tender. Drain (saving 11/4 cups of water from the pot).

Put squash and water into pot.
Put remaining ingredients into the pot and mix together.
Put oil in a skillet and when hot, put batter into skillet and fry until golden brown.
This recipe comes out two ways (unless you make adjustments)
1. Depending on the moisture of the squash, it comes out like a dough that can be formed into patties.
2 Depending on the moisture of the squash, it comes out like more of a batter like making pancakes...

Try it both ways, and adjust the recipe to your liking.

1-5 of 22 comments

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user kim * Bakerella - Jan 11, 2011
Colleen, is it yellow squash that is used here?
user Kimi Gaines kimijo - Jan 11, 2011
user Susan Feliciano frenchtutor - Jan 11, 2011
Colleen, I saved this one because it's so different from anything I've seen before. Next time I go to the store, I'll look for some good summer squash. I would think yellow crookneck, or the little pattypan squashes would work fine.
user Colleen Sowa colleenlucky7 - Jan 12, 2011
You can use any squash! The yellow squash and zucchini are both good... I have also made it with pumkins, acorn and others... That is partly why the consistancy changes... the use of different types of squash... and you get such varried flavors... but yellow and zucchini were probably the original ones.... xo Colleen
user Susan Feliciano frenchtutor - Jan 22, 2011
Colleen, I fixed this for supper this evening. I used yellow crookneck squash. YUMM! It goes really well with the ham and beans. I've sent you a couple of pictures. Thanks for a great recipe.

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