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, 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.
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 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.
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Squash and Cornbread Casserole
Ingredients
Instructions
Notes
More squash casserole recipes you might enjoy:
- Squash Casserole from CopyKat Recipes
- Parmesan Squash and Zucchini Bake 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
You 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
You’re right! Sometimes you have to be sneaky to get those veggies in there :-)
My 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!!
You’re welcome, Keitha! Thank *you* for reading!
sounds like a great idea to up some of that lingering summer squash
Great casserole for using up the last of the summer squash!
perfect for end of summer zucchini
This 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.) :-)
Cottage cheese sounds great too, Lana, as does broccoli! I’m trying that next time.
How 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.
I would say 8 servings, Karo. Depends, of course, on appetite :-)
mmm summer might be leaving us but I’d be ok with having this year round!
It is great all year round, Angie, and someone else pointed out that they’d made it with broccoli. Definitely available all year!
I love that you added some squash in the cornbread and no one, especially the kids would notice!
Yes! 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!
Squash is definitely my most favorite vegetable! I love that you’ve mixed it into this casserole! I’d scarf the entire thing.
Thank you – nice recipe.
I’ve never had cornbread. I may just need to try this variation.
I’m just trying to absorb the phrase “never had cornbread.” :-)
No kidding! Me Too!
Oh goodness, this is perfect for fall. I love this so very much. You went above and beyond for this one.
Squash and cornbread casserole certainly looks like a dish my family would enjoy! Pinning!
This is calling my name. Two of my favorites, squash and cornbread.
You’d like this one, Neena! It’s so good.
This looks so comforting! It reminds me of something that would have come out of my grandmothers kitchen. I miss her meals :)
Thanks! I consider it quite a compliment to be compared to someone else’s grandmother’s kitchen.
Oh, 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!!
This 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 :-)
I’m all for anything dotted with butter on top! LOL. This sounds wonderful!
Holding my plate out for a extra big helping please ; )
That is both sneaky and clever! I like it!
this looks awesome! Do you think it would freeze well? Thinking on making a couple with our squash abundance!
Carlie – 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.
Can I make this the night before? If so do I leave it out or refrigerate it???
I 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.
This was delicious, thanks!
I 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
Kristie – 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 :-)
i just put this in the oven, can’t wait to try it.
Did you let the squash drain for awhile before adding it to everything else?
Cristi – no, I don’t drain the grated squash.
Delicious! 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!
I think tarragon would bee a great replacement for the thyme.
Our house calls this organically good.
I 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.
Hi, I have some squash I sauteed, if I drain it do you think I can just chop and use?
I think it would probably work if it is well drained.
I 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.
Hi Karyl. Sounds like the inside was a little wet?? Probably had to do with the substitutions you made.