Cornbread Squash Casserole — Sweet Squash Meets Savory Cornbread Comfort
If you’ve got summer squash and a craving for something warm, cozy, and satisfying, this Cornbread Squash Casserole delivers. Tender slices or grated squash baked into a cornbread‑like base, often with onions, cheese, sour cream, and a golden crust. It’s one of those side dishes that’s perfect with BBQ, roasted meats, or simply on its own. And bonus: it’s pretty easy and adaptable.
Why You’ll Love This Recipe
- Blends sweet squash + savory cornbread texture for balanced flavor
- Uses simple, pantry‑friendly ingredients
- One‑dish bake — minimal fuss or cleanup
- Holds up well for leftovers
- Very customizable: you can add cheese, spice, or change texture easily
Ingredients You’ll Need
Here are the core ingredients. After that, some optional add‑ons and swap‑outs.
| Ingredient | Amount | Notes |
|---|---|---|
| Summer squash (yellow squash, zucchini, or mix) | ~ 4‑6 medium or enough to give 4‑6 cups sliced or grated | Use fresh; you may need to drain excess moisture |
| Onion | 1 small to medium, diced or sliced | Adds flavor base |
| Butter or oil | ~ 1‑2 tablespoons | For sautéing veggies |
| Cornbread mix (boxed) or homemade cornbread / cornbread crumbs | 1 box or equivalent recipe | Mix‑in base |
| Egg | 1 large | Binder |
| Milk | ~ ½ cup (can be adjusted) | Adds moisture to cornbread mix |
| Sour cream (or Greek yogurt) | ~ ½ cup | Adds creaminess and tang |
| Cheese (optional) | ~ 1 cup shredded (cheddar, Gruyère, Pepper Jack, etc.) | For richness and melting inside or on top |
| Salt & pepper | to taste | Basic seasoning |
Optional / Add‑on Ingredients
- Jalapeño or diced mild chili for a little heat
- Garlic or garlic powder
- Herbs like thyme, sage, or parsley
- Extra butter to dot on top or for topping crustiness
- Breadcrumbs or cornbread stuffing mix for crumble topping
Equipment & Prep Notes
- Baking dish (8×8 or 9×13 depending on how much you make)
- Skillet for sautéing squash & onion
- Mixing bowl
- Cheese grater (if using fresh cheese)
- Strainer or towel to drain squash if grated
Step‑by‑Step Instructions
Here’s how to make the casserole so it comes out moist, flavorful, and nicely golden on top.
Step 1: Preheat & Prep Squash/Onion
- Preheat your oven to 350‑400°F (≈175‑200°C), depending on how thick your casserole will be. A hotter oven helps get a nice crust.
- Wash squash; slice or grate it (depending on the texture you like). Dice onion.
Step 2: Cook / Sauté Vegetables
- In a skillet, heat butter or oil over medium heat. Add onion, cook until softened (~4‑5 minutes).
- Add squash. Sauté until it begins to soften, maybe 5‑8 more minutes. If using grated squash, it will cook down more and release liquid. Season with salt & pepper.
- If there’s a lot of liquid, drain some or let it cook off—this helps avoid a soggy casserole.
Step 3: Mix the Cornbread Base
- In a mixing bowl, combine cornbread mix (or the components of your homemade version), egg, milk, and sour cream. Stir until just combined. If using cheese or jalapeño etc., fold in now.
Step 4: Combine & Assemble
- Add the cooked squash & onion mixture to the cornbread batter. Stir gently to combine everything evenly.
- Pour the mixture into the greased baking dish. Smooth top.
- Optionally, dot a little extra butter on top for richness or meltiness. If you want a crumble or cheesy crust, sprinkle cheese or breadcrumbs on top.
Step 5: Bake
- Bake in preheated oven for about 30‑45 minutes, depending on thickness. You’ll know it’s done when the center is set (a toothpick or knife comes out clean or with just a few moist crumbs), and the top is golden and maybe slightly crisp.
Step 6: Rest & Serve
- Let the casserole rest for 5‑10 minutes after baking so it sets up a bit.
- Serve warm. It goes beautifully alongside grilled meats, as part of a potluck spread, or with a simple green salad to cut through the richness.
Tips for the Best Results
- If using grated squash, squeeze out excess moisture—too much liquid makes the base runny.
- Don’t overmix the cornbread batter; overworked batter can result in dense texture.
- Fresh cheese melts better; if using, add some inside and some on top for nice browning.
- Watch oven during final minutes; the top should be golden but not burned. If browning too fast, cover loosely with foil.
- Let cool slightly before slicing; it helps the texture set so pieces don’t fall apart.
Variations & Flavor Twists
Here are ideas to make the dish different each time:
| Variation | What to Change / Add |
|---|---|
| Cheesy Cornbread Squash | Stir in extra cheese, use a cheese‑crusted top. |
| Spicy Version | Add diced jalapeños or mild chili; add a pinch of cayenne. |
| Herb & Aromatics | Use thyme, sage, or even a little garlic or garlic powder for more depth. |
| Make It Sweeter | If you like contrast, use cornbread mix that’s slightly sweet; or add a touch of honey. |
| No Mix Version | Use homemade cornbread base (cornmeal + flour + etc.) instead of boxed mix. |
| Vegetarian / Lighter | Skip cheese or use lighter cheese; use yogurt instead of sour cream; use less butter. |
Serving Suggestions
- Pair with pulled pork, roasted chicken, or BBQ ribs for a classic meal
- A fresh green salad or coleslaw adds brightness and crispness
- A drizzle of melted butter or a light sprinkle of fresh herbs over top before serving
Storage & Make‑Ahead
- Refrigerate leftovers in an airtight container. Keeps well for 3‑4 days. Reheat in oven or microwave; a little splash of milk helps bring back moistness.
- Freeze assembled casserole (before baking) or baked (cooled) portions. Wrap well. Freeze up to ~1‑2 months. Thaw in fridge then reheat in oven.
- Make ahead: You can prepare mixture ahead of time, keep covered in fridge, bake when ready. Topping cheese or crumbs may yield better texture if added just before baking.
Frequently Asked Questions (FAQs)
Q: Can I use frozen squash?
Yes. Thaw and drain well to remove excess moisture. Texture may be a bit softer.
Q: What if my cornbread mix is sweet?
If boxed mix is sweet, you can reduce milk sugar, increase savory elements (onion, cheese), or choose a less sweet cornbread base.
Q: Can I use zucchini instead of squash (or in addition)?
Absolutely. Many versions mix yellow squash and zucchini for color, texture, variety.
Q: What cornbread mix brands work?
Any good boxed mix (like Jiffy) works fine. Homemade base also works but may need adjusting of moisture and baking time.
Q: How do you prevent soggy bottom?
Drain squash well, cook off excess liquid, use proper baking dish depth, allow resting after baking.
Approximate Recipe Card
Cornbread Squash Casserole
- Servings: ~6‑8
- Prep Time: ~10‑15 minutes
- Cook Time: ~30‑45 minutes
- Total Time: ~45‑60 minutes
Ingredients Summary
- Summer squash (yellow and/or zucchini), ~4‑6 medium
- Onion, diced
- Butter or oil for sautéing
- Cornbread mix (boxed or homemade)
- Egg
- Milk
- Sour cream or Greek yogurt
- Cheese (optional)
- Salt, pepper, optional herbs or spice
Basic Instructions
- Preheat oven and grease dish.
- Sauté squash & onion until softened; drain excess moisture.
- Stir together cornbread mix + egg + milk + sour cream (and cheese/spice if using).
- Add sautéed veggies; combine.
- Transfer to dish, top with cheese or butter as desired.
- Bake until set and golden. Let rest, then slice & serve.
Final Thoughts
Cornbread Squash Casserole is one of those wonderful side dishes that feels homey, comforting, and just so satisfying. It makes good use of summer squash, transforms it with cornbread texture, and delivers flavors that hit the sweet‑savory spot. Whether you make it as a side for a summer feast or part of a comforting winter spread, it’s a recipe you’ll want to keep in your rotation.
