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
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- 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.
Want to save this?
I'll email this post to you, so you can come back to it later!
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
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.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
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.
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 :-)