Summer Squash Cornbread Casserole Recipe

I absolutely love sharing this Summer Squash Cornbread Casserole Recipe because it combines that classic comforting cornbread texture with the fresh, light sweetness of summer squash. It s one of those dishes that s surprisingly simple but packs a lot of flavor and texture, making it perfect for everything from weeknight dinners to potlucks with friends. You’ll find that this casserole brings both comfort and a bit of healthy goodness to your table without feeling heavy.

When I first tried this, I was amazed at how the squash kept the cornbread moist and tender, while the cheddar and green onions added a wonderful savory punch. If you re looking for a versatile side or a hearty snack that celebrates the best of summer produce, this Summer Squash Cornbread Casserole Recipe is definitely worth trying. Plus, it s super easy to make – trust me, once you get the hang of it, it ll become a go-to!

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Ingredients You’ll Need

All these ingredients work in harmony to give you a cornbread that s perfectly balanced – savory, a little sweet, and full of great texture. A quick tip: make sure your summer squash is well-drained to avoid a soggy bake.

• Yellow Cornmeal: Gives that classic cornbread grainy texture and corn flavor we all love.
• All-Purpose Flour: Helps bind everything together; you can swap for gluten-free flour if needed.
• Granulated Sugar: Just a touch to brighten the cornmeal s natural sweetness.
• Baking Powder: Essential for that fluffy rise; make sure it s fresh.
• Garlic Powder: Adds subtle depth of flavor without overpowering the squash.
• Kosher Salt: Seasoning is key, and this brings out all the flavors beautifully.
• Black Pepper: Just enough to add a little kick.
• Sour Cream: Keeps the cornbread tender and adds a slight tanginess that pairs perfectly with squash.
• Milk: Moistens the batter; whole or 2% milk works great.
• Large Egg: Helps bind the ingredients and creates structure.
• Grated Summer Squash: The star ingredient-zucchini and yellow squash work great; make sure to squeeze out the excess water.
• Green Onions: Adds a fresh, mild onion flavor and color contrast.
• Shredded Cheddar Cheese: For that melty, savory goodness that will make everyone swoon.
• Unsalted Butter: A few tablespoons in the batter plus some for greasing ensure richness and a lovely golden crust.

Variations

I love how flexible this Summer Squash Cornbread Casserole Recipe is, so feel free to tweak it based on what you have on hand or your dietary preferences. I’ve tried a few variations myself, and they all turned out fantastic.

• Cheese Swap: I once used pepper jack cheese instead of cheddar for a spicy twist, and my guests loved the extra kick.
• Herbs: Adding fresh thyme or basil can really brighten up the casserole if you want something herby and fresh.
• Vegan Option: Use a dairy-free sour cream, plant-based milk, and flax egg to keep it vegan-friendly-it’s just as delicious!
• Other Vegetables: I sometimes toss in shredded carrots or finely chopped bell peppers for extra color and nutrition.

How to Make Summer Squash Cornbread Casserole Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 400°F. While it warms up, butter an 8×8-inch baking dish or a cast iron skillet really well-this prevents sticking and helps form that irresistible golden crust. I like using butter for that extra flavor, but a light oil works just fine if you want a dairy-free option.

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together your cornmeal, flour, sugar, baking powder, garlic powder, salt, and pepper. I find that mixing these well before adding wet ingredients saves me from lumps and ensures even seasoning.

Step 3: Combine Wet Ingredients and Fold In Veggies

Stir the sour cream, milk, and egg into your dry blends until just combined. Then fold in the grated summer squash (make sure it s squeezed dry to keep your casserole from turning soggy), green onions, and cheddar cheese. The batter will be a little dry-looking, but that s perfect-don’t overwork it.

Step 4: Bake to Golden Perfection

Transfer the mixture to your prepared pan, smoothing the top gently with a spatula. Dot the top with small pieces of butter to create a rich, golden crust as it bakes. Pop it in the oven and bake for 35 to 40 minutes until the top is golden and a knife inserted into the center comes out clean. Let it cool for about 10 minutes before slicing to allow it to set up nicely.

How to Serve Summer Squash Cornbread Casserole Recipe

Garnishes

I love sprinkling a little extra shredded sharp cheddar or some chopped fresh chives on top right before serving-it adds a fresh pop of color and a bit more flavor. A dollop of sour cream or even a drizzle of honey butter really rounds things out nicely if you want something a little richer.

Side Dishes

This casserole is a fantastic side for grilled chicken, pork chops, or a big summer salad. I often serve it alongside roasted veggies or a tangy coleslaw to balance the richness of the cheddar and butter.

Creative Ways to Present

For family gatherings, I like to bake this casserole in a cast iron skillet for a rustic look, then serve it right from the pan. You can also cut it into small squares and pass them around as warm appetizer bites-everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge, and they stay delicious for up to 4 days. It reheats nicely, so it s perfect for easy lunches or snacks later in the week.

Freezing

I ve frozen this casserole wrapped tightly in plastic wrap and foil, and thawed it overnight in the fridge before reheating. It holds up really well – just bake it at a low temperature to warm through without drying out.

Reheating

My favorite way to reheat leftover Summer Squash Cornbread Casserole Recipe is in the oven at 325°F for about 15 minutes – this keeps it moist with a nice crust. Microwave works in a pinch, but the texture isn t quite as good.

FAQs

Final Thoughts

I can t recommend this Summer Squash Cornbread Casserole Recipe enough if you want to celebrate fresh summer veggies in an easy, crowd-pleasing way. It s one of those dishes that feels like a warm hug but also packs in tasty nutrition and simple ingredients. Keep it in your back pocket for those days when you want comfort food with a healthy twist-you ll be glad you did. Go ahead, give it a try and share it with your loved ones; I promise they ll be asking for the recipe next time!

Summer Squash Cornbread Casserole Recipe

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• Author: Anna
• Prep Time: 8 minutes
• Cook Time: 35 minutes
• Total Time: 43 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Summer Squash Cornbread Casserole is a delicious and comforting dish that combines the sweetness of cornmeal with fresh grated summer squash, green onions, and sharp cheddar cheese. Baked to golden perfection with a buttery topping, it’s a perfect side for any meal or a light vegetarian main dish.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour or substitute cup-for-cup 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 & Cheese

• 4 cups grated squash (excess moisture squeezed out)
• 4 green onions, thinly sliced
• 1 cup shredded cheddar cheese

Other

• 3 tablespoons unsalted butter plus extra for greasing the pan

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Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Generously grease the inside of an 8×8 inch baking pan or a cast iron skillet with butter or a light oil to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour (or gluten free flour blend), granulated sugar, baking powder, garlic powder, kosher salt, and black pepper until well combined.
3. Add Wet Ingredients: To the dry mixture, add the sour cream, milk, and large egg. Stir thoroughly until the batter is combined and smooth.
4. Fold in Vegetables and Cheese: Gently fold in the grated squash (make sure to squeeze out any excess moisture beforehand), thinly sliced green onions, and shredded cheddar cheese. The mixture will look slightly dry but will hold together once baked.
5. Transfer and Prepare for Baking: Pour the batter into the prepared baking pan or skillet. Use a spatula to smooth out the top evenly. Cut the unsalted butter into small pieces and evenly distribute it over the top of the batter for a rich, buttery finish.
6. Bake: Place the pan in the preheated oven and bake, uncovered, for 35 to 40 minutes. The casserole is done when a knife inserted into the center comes out clean and the top has turned a golden brown.
7. Cool and Serve: Remove from the oven and let the casserole cool for about 10 minutes before cutting into squares. This resting time helps the casserole set and enhances its flavors.

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Notes

• Storage Instructions: Store leftovers in an airtight container and refrigerate for up to 4 days.
• You can also freeze the casserole for up to 2 months when wrapped tightly in plastic wrap or aluminum foil.
• When ready to eat frozen leftovers, thaw overnight in the refrigerator and reheat in the oven to maintain the best texture and flavor.

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Nutrition

• Serving Size: 1 slice (1/8 of casserole)
• Calories: 210
• Sugar: 3g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg