Cornbread Squash Casserole
A sweet and savory side dish to go with your Thanksgiving dinner or summer BBQ.
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Servings: 6
Calories: 271kcal
Equipment
- Cast Iron Skillet (see notes if you don't own cast iron)
- Large Mixing Bowl
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 271kcal