Cornbread is always a good idea, right? I love cornbread, corn muffins, cornbread casserole. Really, any kind of cornbread is my friend.
This is a perfect end of summer dish – using up the last of that summer squash. It’s creamy, cheesy, and so delicious. It’s meant to be a side dish, but I have been known to eat it as my whole meal. Especially breakfast. The addition of honey gives it a touch of sweetness, but not overpowering.
Start with 2 1/2 cups grated summer squash. I used yellow summer squash, but have also used zucchini with great success. Mix in some egg, milk, honey, cheese and onion. Fold it into a quick cornbread mixture and top with cheese. That’s it. Pop it in the oven and you will have cornbread deliciousness in under an hour.
This makes a great breakfast, but also tastes great next to BBQ chicken, ribs, or baked beans. I’d love to hear how you serve it.
Here is your printable!
Cheesy Cornbread with Summer Squash
Ingredients
- 1 cup yellow corn meal
- 3/4 white whole wheat flour
- 1 TBSP baking powder
- 1 tsp salt
- 2 1/2 cups summer squash, grated
- 1 small onion, chopped
- 3 eggs, lightly beaten
- 1 cup milk
- 1/4 cup honey
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 2 qt. casserole dish and set aside.
- In a large bowl, whisk together the corn meal, flour, baking powder, and salt. Set aside.
- In a medium bowl, combine summer squash, onion, eggs, milk, honey, and 1/2 of the cheese. Mix thoroughly with a wooden spoon.
- Make a well in the corn meal mixture and pour in the squash mixture. Fold together until everything is wet. Do not over-mix.
- Bake for 45 minutes.
Nutrition Information:
Amount Per Serving: Calories: 275
Source: Adapted from All Recipes.
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