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
Units
Scale
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
