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Summer Squash Cornbread Casserole

Summer Squash Cornbread Casserole
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Looking for a delightful summer dish that’s both comforting and nutritious? The Summer Squash Cornbread Casserole is an ideal choice, showcasing the fresh flavors of summer squash paired with cheesy goodness. This versatile casserole makes a great side for grilled meats or can stand alone as a hearty vegetarian option. With its simple preparation steps and wholesome ingredients, it’s perfect for family gatherings, picnics, or weeknight dinners. Plus, it’s easy to customize by adding your favorite veggies or spices. Enjoy this delicious dish hot from the oven or as leftovers throughout the week—it’s sure to please eaters of all ages!

Ingredients

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  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅔ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 4 cups grated summer squash
  • 4 green onions (thinly sliced)
  • 1 cup shredded cheddar cheese
  • 3 tablespoons unsalted butter (plus extra for pan)

Instructions

  1. Preheat your oven to 400°F (200°C) and grease an 8×8 baking pan or cast iron skillet.
  2. In a large bowl, mix yellow cornmeal, flour, sugar, baking powder, garlic powder, salt, and black pepper.
  3. Stir in sour cream, milk, and egg until combined.
  4. Fold in grated squash (squeezed of excess moisture), sliced green onions, and shredded cheese.
  5. Pour the mixture into the prepared pan and dot with butter on top.
  6. Bake for 35-40 minutes until golden brown and a knife inserted comes out clean.

Nutrition

Find it online: https://treatsbyalina.com/summer-squash-cornbread-casserole/

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