Make this squash and cornbread casserole as a delicious side dish for all your late summer suppers.
Even though summer may be starting to wind down a bit, there’s still loads of lovely produce available. One of my summer favorites is gorgeous yellow squash. I like it 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 exception – this Squash and Cornbread Casserole.
This is an old recipe that has been in my files for years and years. If anyone knows the origin, please let me know because I haven’t a clue. It’s sort of a cross between a casserole and cornbread and makes a great side dish for summer suppers. I like to serve it with chicken, grilled or fried, and field peas or okra.
Make this squash and cornbread casserole as a delicious side dish for all your late summer suppers. Click To Tweet
How to Make Squash and Cornbread Casserole
Set your oven to preheat to 350 degrees. Generously grease a 9×9 square baking dish and set it aside.
Finely chop a medium onion.
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 :-)
In a large bowl, add the cornbread mix, sour cream, and egg.
Stir together until just combined.
Add the grated squash and remaining ingredients except the butter. Stir gently to combine.
Pour into the prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown. Remove from the oven and cool slightly.
Enjoy!
More Casserole Recipes on Never Enough Thyme:
- Sweet Potato Casserole
- Broccoli Casserole
- Chicken Wild Rice Casserole
- Hash Brown Casserole
- Seafood Casserole
squash casserole recipes from Other Bloggers:
- Squash Casserole from CopyKat Recipes
- Parmesan Squash Casserole from Favorite Family Recipes
- Zucchini Bake with Feta and Thyme from Kalyn’s Kitchen
- Two Cheese Squash Casserole from Southern Living My Recipes
- Yellow Squash Casserole from Real Housemoms
- Squash Casserole from Add a Pinch
Pin to Your Pinterest Casserole Board!
Squash and Cornbread Casserole
Ingredients
- 8.5 oz box cornbread mix (recommend: Jiffy)
- 1 cup sour cream
- 1 egg
- 3 cups grated yellow squash (1 1/2 large)
- 1 medium onion, finely chopped
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tblsp. butter
Instructions
- Preheat oven to 350 degrees.
- Generously grease a 9x9 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
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 236 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 48mg Sodium: 433mg Carbohydrates: 27g Fiber: 3g Sugar: 9g Protein: 4g
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Miss P says
atYou know, this is an excellent recipe for “hiding” vegetables. Gets more veg in the diet, and some folks won’t even know! With all that goodness, they will never suspect anything.
Miss P
Lana Stuart says
atYou’re right! Sometimes you have to be sneaky to get those veggies in there :-)
Keitha says
atMy Grandma used to make a casserole almost identical to this (except no sour cream). I’ve been trying to find a recipe like hers, and this fits the bill. The sour cream sounds like a yummy addition, so I plan to make it per this recipe. Thank you so much for all the great recipes – I really enjoy them!!
Lana Stuart says
atYou’re welcome, Keitha! Thank *you* for reading!
christine says
atsounds like a great idea to up some of that lingering summer squash
Amanda @the_kitcheneer says
atGreat casserole for using up the last of the summer squash!
The Food Hunter says
atperfect for end of summer zucchini
Lana Holley says
atThis sounds great. I have my Aunt’s recipe that uses cottage cheese instead of sour cream. Also very good and moist. It works equally well with broccoli. (Hope I spelled that right.) :-)
Lana Stuart says
atCottage cheese sounds great too, Lana, as does broccoli! I’m trying that next time.
Karo says
atHow many servings would you say the dish serves? I am going to make it! I have a similar recipe from early 70s that mother-in-law made using carrots with the squash.
Lana Stuart says
atI would say 8 servings, Karo. Depends, of course, on appetite :-)
Angie | Big Bear's Wife says
atmmm summer might be leaving us but I’d be ok with having this year round!
Lana Stuart says
atIt is great all year round, Angie, and someone else pointed out that they’d made it with broccoli. Definitely available all year!
[email protected] Mom says
atI love that you added some squash in the cornbread and no one, especially the kids would notice!
Heather // girlichef says
atYes! I have 2 yellow squash on my counter right now that I had no clue what to do with…until now. Thanks for the recipe, it sounds fantastic!
Kim (Feed Me, Seymour) says
atSquash is definitely my most favorite vegetable! I love that you’ve mixed it into this casserole! I’d scarf the entire thing.
Liz says
atThank you – nice recipe.
Karissa @ Sweet as a Cookie says
atI’ve never had cornbread. I may just need to try this variation.
Lana Stuart says
atI’m just trying to absorb the phrase “never had cornbread.” :-)
nola2chi says
atNo kidding! Me Too!
Kim Beaulieu says
atOh goodness, this is perfect for fall. I love this so very much. You went above and beyond for this one.
Jessica (Savory Experiments) says
atSquash and cornbread casserole certainly looks like a dish my family would enjoy! Pinning!
Neena says
atThis is calling my name. Two of my favorites, squash and cornbread.
Lana Stuart says
atYou’d like this one, Neena! It’s so good.
Nutmeg Nanny says
atThis looks so comforting! It reminds me of something that would have come out of my grandmothers kitchen. I miss her meals :)
Lana Stuart says
atThanks! I consider it quite a compliment to be compared to someone else’s grandmother’s kitchen.
Angela {Mind Over Batter} says
atOh, this is a sneaky one!! Love recipes that hide veggies!! Makes me feel all sinister. My kids looooove cornbread. I have to make this for them!!
Lana Stuart says
atThis one is particularly sneaky because the color of the squash is so close to the cornmeal that you can’t see it in the baked casserole :-)
Renee - Kudos Kitchen says
atI’m all for anything dotted with butter on top! LOL. This sounds wonderful!
Paula - bell'alimento says
atHolding my plate out for a extra big helping please ; )
Rebecca {foodie with family} says
atThat is both sneaky and clever! I like it!
Carlie says
atthis looks awesome! Do you think it would freeze well? Thinking on making a couple with our squash abundance!
Lana Stuart says
atCarlie – I really don’t know how well this would freeze. I’ve never tried that. But my intuition tells me that it wouldn’t be a good idea.
Trisha says
atCan I make this the night before? If so do I leave it out or refrigerate it???
Lana Stuart says
atI would not make it up in advance. The cornbread mix will absorb too much moisture and dry out if you let it sit very long.
Katrina says
atThis was delicious, thanks!
Kristie says
atI love this recipe! I need to make this in a 13×9 dish. Will you give me the ingredient amounts for this size baking dish? Thank You
Lana Stuart says
atKristie – I really don’t know for sure. You might try multiplying everything by 1.5 and see if that works. Although it’s a little difficult to measure a half an egg :-)
Carolyn says
ati just put this in the oven, can’t wait to try it.
Cristi says
atDid you let the squash drain for awhile before adding it to everything else?
Lana Stuart says
atCristi – no, I don’t drain the grated squash.
Maret says
atDelicious! I have a similar recipe that was given to me by a friend years ago, so I don’t know the origin either! Mine used slices of squash, but grating it makes for an overall better result. I did not have Jiffy mix on hand, so I used a copycat recipe. My suggestions: mix the thyme, salt (I used 1/4 tsp) and pepper with the cornbread mix since 1) they are dry ingredients and 2) are easily distributed then with less mixing of the full batter later. Because I like to use the oven as little as possible during the heat of summer, I used a 9×13 pan and baked it for 30 minutes or so. Thanks for sharing!
Carolyn Wilson says
atI think tarragon would bee a great replacement for the thyme.
Wanda says
atOur house calls this organically good.
Sandy Thele says
atI made this last night in our travel trailer while on a camping trip. It was easy to make and my husband said it is now one of his favorite meals. I used fresh thyme from my herb garden. Another use for my abundant supply of thyme.
Mimi says
atHi, I have some squash I sauteed, if I drain it do you think I can just chop and use?
Lana Stuart says
atI think it would probably work if it is well drained.
Karyl says
atI just made this and it is delicious. We are gluten-free and dairy-free so I substituted the sour cream with goat yogurt (tolerated better than cow products) and used a g/f cornbread mix. I am also new to casseroles. Question: the final result was almost pudding like on the inside. Is that about right? I cooked it a bit longer because I wasn’t sure. The top is golden and inside is moist.
Lana Stuart says
atHi Karyl. Sounds like the inside was a little wet?? Probably had to do with the substitutions you made.