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: Squash and Cornbread Casserole
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.
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.
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
STEP 1. 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.
STEP 2. In a large bowl, add the cornbread mix, sour cream, and egg.
STEP 3. Stir together until just combined.
STEP 4. Add the grated squash and the remaining ingredients except the butter.
STEP 5. Stir gently until thoroughly combined.
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STEP 6. Pour the mixture into the prepared dish.
STEP 7. Dot the top with butter.
STEP 8. Bake for 1 hour or until golden brown.
STEP 9. 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.
- Do not overmix the batter, stir just until combined to keep the texture light.
- Let the casserole rest for a few minutes after baking so it firms up slightly.
- A light golden top is the best indicator that it’s done.
How to Serve
This squash cornbread casserole fits right in with classic Southern meals. Serve it alongside fried chicken, pork chops, or a baked ham. It also works well with simple vegetables like butterbeans, creamed field corn, and fresh sliced tomatoes.
How to Store
Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or in a low oven at 200 degrees until warmed through.
For longer storage, you can freeze the casserole in the baking dish. Wrap it tightly in plastic wrap and then foil. Freeze for up to 4 weeks. Thaw in the refrigerator before reheating.
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.
No. The skin is tender and incorporates nicely, especially when grated.
More Casserole Recipes You’ll Like
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Recipe
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.3 cups grated yellow squash, 1 medium onion, ½ teaspoon dried thyme leaves, ½ teaspoon salt, ¼ teaspoon pepper
- Stir gently until thoroughly combined.
- 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.
Love this recipe!!!
Thanks! We love it, too!
Hello there Lana,
Does the squash need to be squeezed dry?
Thank you
It’s not necessary to squeeze it.
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.
Does this need to be kept in fridge after it cools? I made this one time before, but can’t recall how I stored it. Thanks.
Mary Ann
You can, but I don’t think it’s really necessary.
We loved this casserole. Another good receipe to add for squash season.
Good to hear that you liked the recipe, Tina!
I would compare this to corn pudding. I added some shredded cheddar and sprinkled Parmesan on top with the butter. Very good. I would say this is a good way to “hide” vegetables from the family.
Made it and loved it!
This the best and only way to eat summer squash,,,,Absolutely delicious!
I agree that it’s delicious! I like summer squash just about way you can cook it.
A delicious recipe I’ve made a number of times using a “Jiffy cornbread mix copycat” recipe minus the salt and oil: 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, and 1 Tbsp baking powder. Compared to similar recipes, this one uses less butter, and it also works well with low fat sour cream. If you’re concerned about the thyme, try 1/4 to a heaping 1/4 tsp instead of the 1/2 teaspoon….thyme really does add to this dish. Thanks, Lana, for a great recipe!
Combines two great foods: yellow squash and cornbread. I use my own basic cornbread as I don’t like sweet cornbread. Smelling this baking is such a joy. Thank you.
I don’t generally like sugar in cornbread, but I do use the Jiffy mix for this specific recipe. Only for convenience.
Hi Lana. Your recipe sounds like exactly what I was looking for with one exception–would it be ok to just cut up the squash rather than grate (making sure to squeeze out the liquid by a process I already use)? My family loves veggies and yellow squash is a fave–we like to recognize our vegetables.
Thanks!
Shae
Hi Shae. I haven’t made the casserole that way so I can’t say what your result would be.
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!
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.
If you used the Jiffy cornbread mix, it has a fair amount of sugar in it.
Could I sub fresh cut corn for the squash?
I haven’t tested this recipe using fresh cut corn. My guess is that it would work fine, but that makes it a whole different recipe, doesn’t it?
Do I need to squeeze out the yellow squash before mixing up with other ingred? Getting ready to make this.
Thanks
No, no squeezing necessary. Fresh squash isn’t very wet when grated.
This was amazing. I will be making this all summer, for us and to share with others.
I’m so glad to know that it turned out well for you, Mary Ann! That’s great!
This looks very good. Would greek yogurt in this instead of the sour cream?
Thank you.
I haven’t tested this recipe with Greek yogurt.
I always look forward to your e-mails! Will be making this tomorrow to take to my daughter’s house. Thanks for your good recipes!
Thank you so much for being a subscriber, Deborah. I hope your family enjoys the casserole!
Awesome! So refreshing to find an non-traditional (squash, onions, cheese) squash casserole. It is so yummy! I made it with freshly grated squash but as I have been canning squash, I am hoping I can use my canned squash as well. (I don’t care for frozen squash.) I am going to make one for my daughter and add the jalapenos. I’m thinking maybe even add some corn?? Thanks for sharing such a great recipe!
Glad you like the recipe, Joyce! It is meant to be made with fresh squash as you did. If you try using your canned squash, just be aware that they will have a lot more moisture which could make the casserole soggy. I’d be sure to drain them really well before adding them.
Delicious way to use squash. I sautéed the onions on low for awhile til lightly browned, and added low fat cheddar cheese and low fat sour cream. I also used fresh thyme. Husband enjoyed too. Looking forward to freezing the rest to see how it is later..
I have also found that this recipe works really well with the low-fat products. Glad you enjoyed it that way, too.
I have everything except yellow squash. Can I use zucchini in place it? I have 3 nice medium/small zucchini’s. This recipe sounds so good. Can’t wait to make it.
Hi Rose,
I haven’t tested it with zucchini, but I’ll bet it would work out just great! Give it a try and let me know how it goes.
Recipe is great as written. Two yellow squash and onion grated takes about five minutes, stir all ingredients and bake. This is ready for the oven in 10 minutes.
Can frozen squash be used in place of fresh
I wouldn’t. Frozen squash is very watery and mushy.
Not allowed to print just the recipe
Yes, you can Ginny. You can click either the “Print Recipe” at the very top of the post or the “Print” button in the recipe card itself to print just the recipe. I just tested both methods myself and had no problem getting a print of the recipe only.
LOVE this cornbread!!!!!! I added a little milk to combine those dry ingredients.
So glad you liked it! We do, too. Great way to use some of the delicious summer squash this time of year.
can zucchini be substituted?
I haven’t tried it, but I would think so.
If you didn’t have the Boxed cornbread mix, How many cups of Cornmeal would you use?
Hi Karla. Thanks for asking. To make a substitute for the cornbread mix, combine 2/3 cup all-purpose flour, 1/3 cup yellow cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil.
I made this tonight and loved it. This is better than my favorite squash casserole recipe I’ve been cooking for over 35 years now. Wouldn’t change anything in this recipe.
I’m so glad you liked it, Angela. It’s a favorite of mine as well.
Just made this the other day and I’m making it again today! Great recipe for the summer time, so delicious! This is a keeper. Thank you!
So glad you liked it!
Can you make this with already cooked and drained yellow squash? Thank you.
Hi Denise. I’ve never tested it using cooked squash so I can’t really give you a definite answer. I would think it would work but can’t guarantee it.
Awesome recipe!!! I would take this to any cookout…Thank you!
This sounds so tempting. Do you think I could prepare in muffin tin? Is the finished texture like cornbread?
Hi Linda – yes, it’s kind of like a soft cornbread. I think it would probably work in muffin tins. You’d need to adjust the cooking time.
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.
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 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.
Our house calls this organically good.
I think tarragon would bee a great replacement for the thyme.
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!
Did you let the squash drain for awhile before adding it to everything else?
Cristi – no, I don’t drain the grated squash.
i just put this in the oven, can’t wait to try it.
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 :-)
This was delicious, thanks!
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 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.
That is both sneaky and clever! I like it!
Holding my plate out for a extra big helping please ; )
I’m all for anything dotted with butter on top! LOL. This sounds wonderful!
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 :-)
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.
This is calling my name. Two of my favorites, squash and cornbread.
You’d like this one, Neena! It’s so good.
Squash and cornbread casserole certainly looks like a dish my family would enjoy! Pinning!
Oh goodness, this is perfect for fall. I love this so very much. You went above and beyond for this one.
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!
Thank you – nice recipe.
Squash is definitely my most favorite vegetable! I love that you’ve mixed it into this casserole! I’d scarf the entire thing.
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!
I love that you added some squash in the cornbread and no one, especially the kids would notice!
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!
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 :-)
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.
perfect for end of summer zucchini
Great casserole for using up the last of the summer squash!
sounds like a great idea to up some of that lingering summer squash
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!
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 :-)