I absolutely love sharing this Summer Squash Cornbread Casserole Recipe because it s one of those dishes that feels like a warm hug on your plate. When summer squash is abundant and you re looking for a way to use it beyond the usual sauté or grilled veggie, this casserole is a total game-changer. It s comforting, cheesy, and has that perfect cornbread crumb that everyone digs into right away.
You ll find that this Summer Squash Cornbread Casserole Recipe strikes a great balance between fresh veggies and the hearty texture of cornbread, which makes it wonderful as a side or even a standalone light meal. I love making it for family gatherings or weeknight dinners – it s always a crowd-pleaser and comes together faster than you d think!
Why You’ll Love This Recipe
- Easy Prep: You ll be amazed at how quickly this casserole comes together with simple ingredients.
- Deliciously Versatile: It s a perfect side dish but hearty enough to serve on its own for a light meal.
- Fresh + Comforting: The summer squash adds fresh flavor, while the cornbread keeps things cozy and satisfying.
- Family Favorite: My family goes nuts for this casserole every time I bring it to the table.
Ingredients You’ll Need
All the ingredients in this Summer Squash Cornbread Casserole Recipe work so well because they create layers of flavor and texture – from the grainy cornmeal base to the tender squash and melty cheddar. Here are some tips that ll help you pick the best ingredients for the tastiest casserole.
- Cornmeal: Use yellow cornmeal for that classic cornbread texture; fine or medium-ground works best to absorb moisture evenly.
- All-purpose flour: You can swap this for a gluten-free blend if you re avoiding gluten, and it won t change the flavor much.
- Granulated sugar: Just a touch to balance the savory flavors with a hint of sweetness.
- Baking powder: Key for that light, fluffy rise – don t skip it or your casserole will be dense.
- Garlic powder & kosher salt: These bring out the flavor in the squash and cheese perfectly.
- Black pepper: Adds a subtle kick that wakes up the entire dish.
- Sour cream: I love sour cream here because it keeps the cornbread moist and adds a creamy tang.
- Milk: Use whole or 2% milk for richness; you can also experiment with buttermilk for an extra tangy twist.
- Egg: This is the binder, making sure everything holds together nicely.
- Grated summer squash: Make sure to squeeze out any excess moisture or your casserole might turn out watery.
- Green onions: Thinly sliced for a fresh, mild onion flavor that s better than raw onions here.
- Shredded cheddar cheese: Sharp cheddar gives the casserole that melty, savory boost that makes it addictive.
- Unsalted butter: Use it both in the batter and to grease the pan – it adds rich flavor and helps the crust brown beautifully.
Variations
I love mixing things up with this Summer Squash Cornbread Casserole Recipe depending on what I have on hand or my mood. Feel free to adapt it to your taste and dietary needs-the recipe is forgiving and versatile.
- Cheese Swap: Sometimes I use pepper jack or mozzarella instead of cheddar for a different flavor profile that s still gooey and delicious.
- Herbs: Adding fresh herbs like thyme or basil can brighten it up and add a fresh twist I enjoy especially in late summer.
- Spicy Kick: Add a pinch of cayenne or some chopped jalapeños for a little heat that wakes up the dish.
- Dairy-Free Option: Swap sour cream for coconut yogurt and use a dairy-free cheese to make it friendly for dairy sensitivities.
How to Make Summer Squash Cornbread Casserole Recipe
Step 1: Prep Your Pan and Preheat Your Oven
Start by preheating your oven to 400°F-this high heat helps the casserole develop a beautifully golden crust. Grab an 8×8-inch baking dish or a cast iron skillet and butter it generously. This not only prevents sticking but adds a lovely buttery edge to the crust you ll totally notice and love.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder, salt, and black pepper. Don t skip this step – it ensures the leavening is evenly distributed so your casserole rises evenly without weird lumps or dense spots.
Step 3: Add Your Wet Ingredients and Mix
Now add in the sour cream, milk, and egg to your dry mix and stir gently until combined. The batter will look thick, which is exactly what you want. This combo of sour cream and milk keeps the texture moist but holds together well once baked.
Step 4: Fold in the Squash, Onions, and Cheese
Before mixing in the grated summer squash, make sure to squeeze out excess moisture with your hands or a clean kitchen towel-this step is a must to avoid a soggy casserole. Fold in the squash along with the thinly sliced green onions and shredded cheddar. The mixture will seem a bit dry at this point, but trust me, it bakes up lovely and moist!
Step 5: Transfer and Top with Butter
Spread the mixture evenly into your prepared pan and smooth it out with a spatula. Cut your unsalted butter into small pieces and dot them on top – these butter pieces melt into the cornbread as it bakes, giving it that deliciously rich, golden finish.
Step 6: Bake Until Golden Brown
Bake uncovered for 35 to 40 minutes. You ll know it s done when the top is nicely browned and a knife inserted comes out clean. Once out of the oven, let it cool for about 10 minutes – this resting time helps the casserole set perfectly for easy slicing.
Pro Tips for Making Summer Squash Cornbread Casserole Recipe
- Squeeze the Squash Well: I discovered this trick after one too many watery casseroles-wringing out moisture prevents sogginess.
- Use a Cast Iron Skillet: It creates a crispy, caramelized edge that I personally love more than glass baking dishes.
- Don t Overmix: Mixing just until combined keeps the texture tender instead of tough.
- Rest Before Serving: Letting it sit helps the casserole firm up, making clean slicing easier and prettier.
How to Serve Summer Squash Cornbread Casserole Recipe
Garnishes
I usually sprinkle a bit of fresh chopped parsley or chives on top when serving to add a pop of color and fresh flavor. Sometimes, a dollop of sour cream or a light drizzle of hot sauce works wonders if I want to add a little richness or spice on the side.
Side Dishes
This casserole pairs beautifully with grilled chicken or fish for a light summer meal. I often serve it alongside a crisp green salad dressed with lemon vinaigrette to keep the meal fresh and balanced.
Creative Ways to Present
For gatherings, I ve made individual servings by baking the batter in muffin tins-perfect for easy sharing and cute presentation. Another fun idea is topping each slice with a spoonful of fresh tomato salsa or avocado for a colorful, modern twist.
Make Ahead and Storage
Storing Leftovers
I store leftover casserole tightly covered in an airtight container in the fridge, and it usually lasts about 4 days. Keeping it sealed well prevents it from drying out and keeps all those flavors fresh.
Freezing
This recipe freezes really well! I wrap individual slices tightly in plastic wrap and then foil, so when I want some later, it s easy to pull out just the amount I need without thawing the whole batch. It s a lifesaver for busy weeks.
Reheating
To reheat, I pop leftover slices in a 350°F oven wrapped loosely with foil for 10-15 minutes to warm through without drying out. For a crispier top, remove the foil in the last 5 minutes. Microwave reheats fine, but you lose some of that crispy texture I love.
FAQs
-
Can I use other types of squash in the Summer Squash Cornbread Casserole Recipe?
Absolutely! Yellow squash and zucchini both work wonderfully in this casserole. Just be sure to grate them finely and squeeze out excess moisture to keep the casserole from getting soggy.
-
Is it possible to make this recipe gluten-free?
Yes! Swap the all-purpose flour for a cup-for-cup gluten-free flour blend, and make sure your baking powder is gluten-free too. The texture stays just as tender and delicious.
-
Can I prepare the casserole ahead of time and bake it later?
You can assemble the casserole and cover it tightly, storing it in the fridge for up to 24 hours before baking. Just let it sit at room temperature for about 15 minutes before baking to ensure even cooking.
-
What s the best way to slice the casserole for serving?
Allowing it to cool for at least 10 minutes after baking helps it set firmly, making slicing easier. Use a sharp knife and cut into squares or rectangles depending on your pan shape.
-
Can I add other vegetables or proteins to the casserole?
Definitely! Feel free to stir in cooked corn kernels, diced bell peppers, or even cooked sausage or bacon for an extra hearty version. Just keep the moisture levels in check to avoid sogginess.
Final Thoughts
This Summer Squash Cornbread Casserole Recipe has become a staple in my kitchen, especially when summer s bounty is at its peak. It s one of those dishes I love because it s comforting yet fresh, easy to make, and always brings a smile to my family s faces. I can t wait for you to try it and make it your own – I bet it ll become a favorite in your home, too!
Print
Summer Squash Cornbread Casserole Recipe
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Total Time: 43 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Summer Squash Cornbread Casserole featuring a moist, cheesy cornbread base studded with fresh grated squash and green onions, perfect for a comforting side dish or light meal during the warmer months.
Ingredients
Dry Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour or gluten free flour blend
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2/3 cup sour cream
- 1/4 cup milk
- 1 large egg
Vegetables and Cheese
- 4 cups grated squash, squeezed of excess moisture
- 4 green onions, thinly sliced
- 1 cup shredded cheddar cheese
Other
- 3 tablespoons unsalted butter plus extra for greasing the pan
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease the inside of an 8×8 inch baking pan or a cast iron skillet with butter or a light oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour (or gluten free blend), granulated sugar, baking powder, garlic powder, kosher salt, and black pepper. Stir the dry ingredients until evenly mixed.
- Add Wet Ingredients: To the dry mixture, add sour cream, milk, and the large egg. Stir everything together gently until just combined, forming a batter.
- Fold in Squash, Onions, and Cheese: Fold in the grated squash (make sure to press out excess moisture before adding), thinly sliced green onions, and shredded cheddar cheese. The batter will be a bit dry but this is normal.
- Transfer and Top: Pour and smooth the mixture evenly into the prepared baking pan. Cut the 3 tablespoons of unsalted butter into small pieces and scatter them evenly over the top of the batter.
- Bake: Bake uncovered in the preheated oven for 35 to 40 minutes, or until the casserole is cooked through—check by inserting a knife into the center; it should come out clean. The top will be golden brown and slightly crisp.
- Cool and Serve: Allow the casserole to cool for about 10 minutes before cutting into squares and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze leftovers for up to 2 months when wrapped tightly in plastic wrap or aluminum foil.
- To reheat frozen casserole, thaw overnight in the refrigerator and warm in the oven to maintain the best texture.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
