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.
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.