Description
If you’re in search of a delightful dish that showcases the best of summer produce, look no further than this Summer Squash Cornbread Casserole. This creamy, cheesy casserole is bursting with fresh summer squash and green onions, making it a perfect side dish for gatherings or a light vegetarian main course. Easy to prepare and packed with flavor, it’s sure to please both kids and adults alike. Enjoy it warm from the oven or as leftovers for lunch; the savory taste and comforting texture make it a versatile addition to any meal.
Ingredients
Scale
- 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 squash
- 4 green onions (thinly sliced)
- 1 cup shredded cheddar cheese
- 3 tablespoons unsalted butter (plus extra for pan)
Instructions
- Preheat your oven to 400°F and grease an 8×8 baking dish.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, garlic powder, salt, and pepper.
- Add sour cream, milk, and egg; stir until combined.
- Gently fold in grated squash, green onions, and cheddar cheese.
- Transfer mixture to prepared dish and dot with butter pieces.
- Bake uncovered for 35-40 minutes until golden brown and set. Allow to cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg