Description

Cornbread Squash Casserole is a delightful fusion of sweet and savory that elevates any meal, whether it’s a festive gathering or a casual weeknight dinner. This casserole highlights the vibrant flavors of yellow summer squash, combined with creamy cornbread for a dish that is both comforting and satisfying. Easy to prepare, it can accommodate various dietary preferences with options for customization. The rich texture and cheesy goodness make it a crowd-pleaser, while the vegetable-packed ingredients ensure you sneak in some nutrition along the way.

Ingredients

Scale

4 medium-large yellow summer squash (about 6 cups)
1 small onion (yellow or white)
1 box Jiffy Cornbread mix
1/2 cup milk
1/2 cup sour cream (reduced fat works fine)
1 egg
Oil or butter for sautéing

Instructions

Preheat your oven to 400°F.
Wash and slice the squash into thin rounds; finely dice the onion.
In a skillet, heat oil or butter over medium heat. Add squash and onion, season with salt and pepper, and sauté until softened (about 10 minutes). Remove from heat.
In a mixing bowl, combine the cornbread mix, milk, egg, and sour cream; stir until blended. If desired, add shredded cheese or diced jalapenos.
Fold in the sautéed squash and onion until well mixed.
Pour the mixture into a cast iron skillet and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole (approximately 120g)
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: For added flavor, consider mixing in spices like paprika or garlic powder. Feel free to experiment by adding other vegetables such as bell peppers or spinach.