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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Add Wet Ingredients: To the dry mixture, add the sour cream, milk, and large egg. Stir thoroughly until the batter is combined and smooth.
- 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.
- 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.
- 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.
- 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.
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.
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
