This sweet and savory cornbread squash casserole only uses a few simple ingredients, including Jiffy cornbread mix. Make it up as an easy side dish for summertime BBQ’s or Thanksgiving dinner.
Looking for a quick and easy recipe for your yellow squash? This one is a winner!
The first time I had squash casserole was at Thanksgiving dinner. I loved the sweet cornbread mixed with the savory squash. I knew it would be in my regular recipe rotation from there on out.
We now have this side all times of the year – especially summertime when the fresh squash starts coming in from the garden. And since my kids love cornbread, it’s easy to get them to eat this – which is a win for me.
This particular recipe comes together using a few simple ingredients, including a boxed cornbread mix.
(Or you can sub in my copycat Jiffy recipe found here!)
The end product is between cornbread and a casserole. You can make it cheesy. You can make it spicy. Or you can just mix it up with the basic ingredients and it’s still delicious!
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Ingredients for Squash Cornbread Casserole
- Jiffy Cornbread Mix
- Sour Cream
- Sliced Squash
- Small Onion
- Salt & Pepper
- Oil or butter to sauté in
- Shredded Cheese – optional
- Jalapeno – optional
Looking for more summer squash recipes? Check out this amazing sautéed zucchini and summer squash side!
Preheat oven to 400 degrees.
Slice squash and chop onion. You can slice the squash as thin or thick as you would like. Personally, I prefer ours thinly sliced.
In a cast iron skillet over medium heat, add a little oil or butter. Saute your onion and squash until softened. Turn off heat. (see below if you don’t have a cast iron skillet)
In a large bowl, combine your Jiffy mix, 1/2 cup milk, 1 egg. Once mixed, add in the sour cream. If you’re going to add cheese or jalapeno, now is the time to add that as well.
Stir the sauteed squash and onion mixture in to the cornbead mix, and return to the cast iron skillet.
Bake in oven for around 30 minutes, or until the center is set. You can top with additional cheese halfway through to make it extra cheesy. We eat ours both ways – with and without cheese.
(This recipe for Jiffy corn casserole closely resembles this recipe. If you like the squash casserole, definitely check it out as well!)
Cornbread Squash Casserole
- Cast Iron Skillet (see notes if you don't own cast iron)
- Large Mixing Bowl
- 4 med-large yellow summer squash (about 6 cups)
- 1 small yellow or white onion
- 1 box Jiffy Cornbread mix
- 1/2 cup milk
- 1/2 cup sour cream (reduced fat is fine)
- 1 egg
- oil or butter of choice (just to saute squash and onion in )
- diced jalapeno (optional)
- shredded cheese (optional)
- salt and pepper (to taste)
- Preheat oven to 400 degrees.
- Wash and slice squash. Dice yellow onion.
- In skillet over medium heat, add a little oil or butter. Add squash and onion. Season with salt and pepper. Cook until squash is softened, about 10 minutes. Turn off heat.
- In a large mixing bowl, prepare your cornbread mixture by adding the box of Jiffy, milk, and egg. Once those ingredients are mixed, add in the sour cream and combine. Add cheese and jalapeno at this point if desired.
- Add the cooked squash and onion to the cornbread mix. Stir to combine.
- Pour the mixture back in the cast iron skillet. Carefully place skillet in oven using oven mitts as it will still be hot.
- Bake in pre-heated oven until a fork or toothpick comes out clean from the center. About 30 minutes but can vary depending on the size of your skillet/pan.
- I love cooking in cast iron but you can also cook this recipe in a regular nonstick skillet and 8X8 baking dish. You’ll need to cook it a little longer in the 8X8 baking dish since it will be thicker.
- This recipe doubles well if you have a large gathering. Use an extra large cast iron skillet or 9X13 pan to bake.
- You can substitute the 1/2 cup sour cream with a 1/2 cup of cream of mushroom soup.
- Jiffy cornbread mix is a little sweet. If you don’t like sweet cornbread, feel free to substitute with your favorite.
No cast iron skillet?
I love cooking in cast iron but you can also cook this recipe in a regular nonstick skillet and 8X8 baking dish. You’ll need to cook it a little longer in the 8X8 baking dish since it will be thicker. Just check the center with a toothpick or fork to make sure it’s set before you pull it out of the oven.
This recipe doubles very well and can be cooked in in a exrta large cast iron skillet or 9X13 baking dish.
You can substitute the sour cream with half a can (about 5 oz) of cream of mushroom soup.
You can also substitute your own cornbread recipe if you prefer.