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.
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.