Take one little box of cornbread mix and transform it into a savory, delicious Squash and Cornbread Casserole! Cornbread mix, yellow squash, eggs, and sour cream come together in this delicious side dish for all your weeknight dinners.
Pair this Squash and Cornbread Casserole with your favorite barbeque sides, soups, stews, and more. Or serve it with some fried chicken, butterbeans, and sliced red, ripe tomatoes.
We're really fortunate that squash of every kind is available to us throughout the year at our local grocery stores. One of my favorites is the beautiful, brightly colored yellow squash. I like them every way you can think of - sauteed, fried, or steamed with onions.
BeeBop, on the other hand, is not a fan. I've never understood that since he does like zucchini. But not so much the yellow version. The only exception - this Squash and Cornbread Casserole.
This is an old recipe that has been in my files for years and years. It's sort of a cross between a casserole and cornbread, more like an old fashioned southern spoonbread or savory pudding, and makes a great side dish with a ham steak, pork chops, or fried chicken and some field peas or okra.
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Ingredient Notes
- Cornbread mix (I recommend Jiffy brand for this recipe.)
- Sour cream (regular or low fat, your choice)
- Egg (lightly beaten)
- Yellow squash (sometimes called crookneck or summer squash)
- Onion
- Thyme
- Salt and pepper
- Butter
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
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How to Make the Recipe
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
STEP 1. Set your oven to preheat to 350 degrees. Generously grease an 8x8 square baking dish and set it aside.
STEP 2. STEP 3.
STEP 2. Finely chop a medium onion.
STEP 3. Using the large holes on a box grater (or your food processor if you'd rather), grate the squash. Every little bit of it is usable except the very tip top and, honestly, that might be just fine grated in there, too.
I know a lot of people would use the food processor, but I'd just as soon take 3 extra minutes to do it by hand than to clean up the food processor. I'm really old-fashioned that way :-)
NOTE: You'll need about 1 ½ to 2 medium yellow squash to make three cups grated.
STEP 4. STEP 5.
STEP 4. In a large bowl, add the cornbread mix, sour cream, and egg.
STEP 5. Stir together until just combined.
STEP 6. Add the grated squash and remaining ingredients except the butter. Stir gently to combine.
STEP 7. Pour into the prepared dish. Dot the top with butter.
STEP 8. Bake for 1 hour or until golden brown.
STEP 9. Remove from the oven and cool slightly.
Tips
- You'll need 1 ½ to 2 medium sized yellow squash to make three cups grated.
- Best served warm but can be left at room temperature for several hours before serving.
- Reheat in the microwave or in a low (200 degree) oven.
Recipe Variations
- Stir 1 cup of grated sharp Cheddar cheese into the batter for an extra depth of flavor.
- A finely diced jalapeno is a great addition.
FAQs
Yes, this recipe doubles very easily. For a double recipe, use a 9x13 pan in place of the square pan.
Of course you can. Just make up your favorite cornbread recipe, then add the squash and other ingredients. You may need to adjust the baking time to fit with your cornbread recipe.
Although it's best served hot and fresh from the oven, you can freeze it if you insist. I'd suggest leaving it in the pan or dish you cooked it in. Wrap the entire thing well in plastic wrap with a layer of foil on the outside. Store in the freezer for no more than 4 weeks.
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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Squash and Cornbread Casserole
Ingredients
- 8.5 ounces cornbread mix recommend: Jiffy brand
- 1 cup sour cream
- 1 egg
- 3 cups grated yellow squash
- 1 medium onion finely chopped
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Generously grease an 8x8 square baking dish.
- In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
- Add the remaining ingredients except butter. Stir gently to combine.
- Pour into prepared dish. Dot the top with butter.
- Bake 1 hour or until golden brown.
- Remove from the oven and cool slightly.
Notes
- You'll need about 1 ½ large or 2 medium yellow squash to make 3 cups of grated squash for the recipe.
- Best served warm but can be left at room temperature for several hours before serving.
- Reheat in the microwave or in a low (200 degree) oven.
- Stir 1 cup of grated sharp Cheddar cheese into the batter for an extra depth of flavor.
- A finely diced jalapeno is a great addition.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on September 5, 2014.
Jacob Andrew Sisson says
I used fresh squash and also added zucchini. I didn't have sour cream but found out I could substitute it with some cottage cheese/ lemon juice and a little milk. The jiffy mix was awesome as always but some people don't like it as sweet so next time I may try a more traditional cornbread mix. I didn't add cheese. I absolutely loved this recipe! It's great for Autumn baking!
Larry Margolis says
Made it yesterday, it was delicious and slightly sweet, which confused me since no sweet ingredients were used. However, when I looked back at the ingredient list I discovered that I left out the salt, pepper & thyme. I don't usually use much salt so that must be why I didn't notice the lack of them.
I will make this again and, if I don't forget again I'll try the to use the missing ingredients.
Lana Stuart says
If you used the Jiffy cornbread mix, it has a fair amount of sugar in it.