Summer Squash Cornbread Casserole
If you're looking for a delicious way to use summer squash, look no further than this Yellow Squash Cornbread Casserole. This easy recipe is creamy, cheesy, and filled with hearty summer vegetables that the whole family will love!
Servings: 8
Calories: 231kcal
Ingredients
- ½ cup yellow cornmeal
- ½ cup all-purpose flour or substitute cup-for-cup gluten free flour blend
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅔ cup sour cream
- ¼ cup milk
- 1 large egg
- 4 cups grated squash
- 4 green onions thinly sliced
- 1 cup shredded cheddar cheese
- 3 Tablespoons unsalted butter plus extra for pan
Instructions
- Preheat oven to 400 degrees. Grease the inside of an 8x8 pan (or cast iron skillet) with butter or a light oil.
- Mix together the dry ingredients in a large bowl. Add the sour cream, milk, and egg. Stir to combine.
- Fold in the grated squash (squeezed of excess moisture), onions and cheese. The mixture will seem a little dry. Transfer to the prepared pan and smooth out. Cut the butter into pieces and top the cornbread.
- Bake, uncovered, for 35 to 40 minutes or until cooked through (i.e. a knife inserted into the center comes out clean) and the top is golden brown. Cool for 10 minutes before cutting.
Notes
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze them for up to 2 months when wrapped tightly in a plastic wrap or aluminum foil. Thaw overnight in the refrigerator if frozen, then reheat in the oven to get the best texture.Leave a review or get more information on the recipe!
