Recipe for Skillet Corn and Squash 
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Yield:
6 servings
Ingredients:
Amount Ingredient
3 tbl unsalted butter
2 cup fresh cut corn, including pulp scra, ped from cob
2 med yellow squash, grated
Instructions:
Instructions: Heat butter in large cast iron skillet, stir in corn and squash, and simmer, covered, about 10 - 15 minutes. Uncover and cook and stir briskly to reduce any liquid. Season to taste and serve immediately.

NOTE: This is a great period recipe that makes great use of two grand old summer vegetables, that will be a group pleaser at any reenactment. It will be perfect for campfire Heavy Metal (cast iron)

cooking.

This recipe dates from the first half of the 19th Century.

Woodlawn Plantation
Plantation/Pope-
Leighey House Council

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