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.
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, broccoli casserole, or okra.
❤️ Why You’ll Love This Recipe
- Uses a cornbread mix for a shortcut!
- It’s a great side dish for almost any summer meal.
- An interesting cross between bread and a veggie side dish.
- Helps you get your daily quota of vegetables.
🛒 Ingredient Notes
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- Cornbread Mix – (I recommend Jiffy brand for this recipe.)
- Sour Cream – (I’ve tried this recipe with both regular and low fat sour cream and either works fine.)
- Yellow Squash – (You’ll see them sometimes called crookneck or summer squash.)
- Dried Thyme Leaves – (The thyme isn’t absolutely necessary, but I like the herbal flavor it infuses into the casserole. If you use it, be sure it’s thyme leaves and not ground thyme.)
🔪 How to Make Squash and Cornbread Casserole
- Set your oven to preheat to 350 degrees. Generously grease an 8×8 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 :-)
👉 PRO TIP: You’ll need about 1 1/2 to 2 medium yellow squash to make three cups grated.
- In a large bowl, add the cornbread mix, sour cream, and egg.
- Stir together until just combined.
- Add the grated squash and the remaining ingredients except the butter. Stir gently to combine.
- Pour the mixture into the prepared dish. Dot the top with butter.
- Bake for 1 hour or until golden brown.
- Remove the pan from the oven and cool slightly before serving.
- You’ll need 1 1/2 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.
- 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.
❓ Questions About Squash Cornbread Casserole
Yes, this recipe doubles very easily. For a double recipe, use a 9×13 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.
🧾 More Casserole Recipes You’ll Like
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Squash and Cornbread Casserole
- 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
- Preheat oven to 350 degrees.
- Generously grease an 8×8 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.
- You’ll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe.
- Best served hot and fresh from the oven, but may be frozen. To freeze, leave the casserole in the pan you cooked it in. Wrap well in plastic wrap with a layer of foil on the outside. Store in the freezer for no more than 4 weeks.
- Reheat in the microwave or in a low (200 degree) oven.
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. It has been updated with additional information.