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 old squash casserole recipe has been in my files for years and years. It’s actually more of a cross between a casserole and cornbread, something 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.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 1 Hour, 10 Minutes
Servings: 8
Primary Ingredient(s): Cornbread Mix, Sour Cream, Yellow Squash, Onion, Egg
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“So simple and delicious. Every time I bring this to an event people always ask for the recipe.”
— Ron
What You’ll Like About 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 also see these tender squash called either crookneck squash 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 147 of my cookbook, My Southern Table! Get your signed copy today.
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.
Pro Tip
Use the large holes on a box grater to 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 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.
Recipe Tips
- 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 leftovers in the microwave or in a low (200-degree) oven.
Recipe Variations to Try
- My favorite variation on this recipe is to stir 1 cup of grated extra sharp Cheddar cheese into the batter. It gives it a great cheesy background taste.
- A finely diced jalapeno makes a great addition for those who like things a little spicy.
- For more of a Southern twist, add several tablespoons of drained, diced pimiento.
- Play up the onion flavor by adding 1/4 cup of finely chopped green onion.
- Change the herb from thyme to basil, oregano, or dill.
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
If you enjoyed this recipe, you’ll also want to try these:
Southern Sweet Potato Casserole
Cheesy Broccoli Casserole
Copycat Cracker Barrel Hash Brown Casserole
Tuna Noodle Casserole
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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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 the oven to 350 degrees. Generously grease an 8×8 square baking dish and set it aside.
- In a large bowl, add the cornbread mix, sour cream, and egg.8.5 ounces cornbread mix, 1 cup sour cream, 1 egg
- Stir together until just combined.
- Add the grated squash and the remaining ingredients except the butter. Stir gently to combine.3 cups grated yellow squash, 1 medium onion, ½ teaspoon dried thyme leaves, ½ teaspoon salt, ¼ teaspoon pepper
- Pour the mixture into the prepared dish.
- Dot the top with butter.2 tablespoons butter
- Bake for 1 hour or until golden brown.
- Remove the pan from the oven and cool slightly before serving.
Notes
- 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
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 healthcare 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 new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I made this for dinner tonight. It easy to make and delicious! I mixed in a little bit of parmesan cheese (the Kraft powder) and liked it. Definitely a keeper, especially this time of year when I have a lot of yellow squash. I have had a similar corn bread casserole made with creamed corn, but I like it better with yellow squash.
Thank you!
Thanks for your comment, Martha! I’m so glad you enjoyed this casserole. I like it better than the one with corn, too.
I made this recipe yesterday. Was quite skeptical about the thyme, but decided to include it since I rarely change one of Lana’s recipes. We loved it! The recipe’s use of thyme encouraged me to add a dash of it to the zucchini/yellow squash/onions I was sautéing. A real “hit” with that, too! Thanks, Lana!
So glad you liked it! I find that thyme goes well in many recipes.
Making this tomorrow! Does the squash need to be peeled before grating? Also, my sour cream is past the “best by date,” but looks and smells fine. Could I use it or buy new? Thanks!
No, squash doesn’t need to be peeled. You’ll have to judge whether you think the sour cream is okay to use.
I haven’t made this yet but I can already taste it, and It is wonderful! Thank you for this recipe. I can hardly wait for my squash to get ripe.
So simple and delicious. Every time I bring this to an event people always ask for the recipe. People always enjoy simple comfort food and not complicated extravagant dishes.
Thanks, Ron! I’m glad you’re enjoying the recipe.