Use up your leftover yellow summer squash with this tasty dish! Yellow squash casserole is made with summer squash and an easy cheesy cornbread mixture.
Yellow squash casserole made with cornbread
This squash cornbread 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. And I love eating the leftovers for breakfast. The addition of honey to the cornbread casserole gives it a touch of sweetness, but not overpowering.
How to make yellow squash casserole
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.
What to serve with squash cornbread casserole
- 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
- 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 InformationYield 6 Serving Size 1
Amount Per Serving Calories 321Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 115mgSodium 820mgCarbohydrates 46gNet Carbohydrates 0gFiber 4gSugar 14gSugar Alcohols 0gProtein 13g
Nutrition information is an estimate.