I’ve been feeding my family squash almost daily. That means it is time to get creative!
Since I love cornbread casserole, I thought maybe it could be done with squash vs. corn. So, I got busy whipping some up in the kitchen. Of course I didn’t have a recipe, so I improvised.
[recipe title=”Squash Cornbread Casserole “]
- 1 pkg of cornbread mix – Martha White
- 1/3 – 1/2 cup milk (more as needed)
- 1/3 butter, melted
- 1 egg
- 1/3 sour cream
- 1/2 cup grated cheddar cheese (personal taste)
- 2 cups squash, grated (you can use less)
- Grate one medium sized squash. I used 2 cups in my recipe, but less will hold it together a little better. This is personal preference.
- Mix cornbread, milk, butter and egg. Use whisk to mix together. Mixture will be a medium thickness. Use more or less milk to create the thickness you need.
- Mix in sour cream and cheese.
- Mix in squash.
- Grease pan (7 1/2 x 11) and bake for 30 minutes at 350. It’s mushier than regular cornbread so test it with a knife. When knife comes out clean, it’s ready.
First, I grated up one medium squash. You will only need about two cups. It can be done with less, but I wanted to use as much as I could.
Next, I mixed the cornbread mixture, milk, melted butter and egg together. Then, I added the sour cream, cheese and zucchini. It was a little thick so I add more milk.
I greased my pan and poured it in. You can see the raw mixture in the picture above. It’s not super thick, but not runny like regular cornbread mixture. It is somewhere in the middle.
You can see it baked up nicely. Lightly brown around the edges. When your knife comes out clean, it is done. Let it cool slightly before cutting. It crumbles slightly when you remove it hot, but once it cools it comes out nicely.
This shows you a little more of the consistency. It is a great blend of each ingredient. It tastes like traditional cornbread, but with a more robust, full flavor. The squash gives it a nice texture.
Of course it tastes great with butter! But, it also tastes great cold.