Indulge in a culinary delight that harmoniously blends the sweet and savory flavors of cornbread and squash in a comforting casserole dish. This Southern classic, often associated with the cozy comforts of home, is a perfect accompaniment to your family gatherings or holiday feasts. With just a few simple steps, you can create a delectable dish that combines the fluffy texture of cornbread with the tender sweetness of squash, topped with a crispy, golden-brown crust. In this article, we present two variations of this classic recipe: the original Nayne's Cornbread Squash Casserole, known for its simplicity and timeless taste, and a modern rendition that incorporates a tantalizing blend of spices and herbs for an extra burst of flavor. Both recipes promise to deliver a memorable culinary experience that will leave you craving for more.
Let's cook with our recipes!
SQUASH CORNBREAD CASSEROLE
Easy delicious side dish!
Provided by The Southern Lady Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
- In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
- Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.
SQUASH AND CORNBREAD CASSEROLE
Yellow summer squash combine with convenient cornbread mix, sour cream, and onion for a side-dish casserole to accompany your weeknight dinners.
Provided by Lana Stuart
Categories Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Generously grease an 8x8 square baking dish.
- In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
- Add the remaining ingredients except butter. Stir gently to combine.
- Pour into prepared dish. Dot the top with butter.
- Bake 1 hour or until golden brown.
- Remove from the oven and cool slightly.
Nutrition Facts : ServingSize 1, Calories 227 kcal, Carbohydrate 25 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 449 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g
SQUASH CORNBREAD
Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
NANA'S SQUASH CASSEROLE
An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!
Provided by Alyssa Johnston
Categories Side Dish Vegetables Squash Summer Squash
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
- Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
- In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g
NAYNE'S CORNBREAD SQUASH CASSEROLE
Make and share this Nayne's Cornbread Squash Casserole recipe from Food.com.
Provided by nadyney
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.
Nutrition Facts : Calories 439.9, Fat 29.6, SaturatedFat 17.4, Cholesterol 70.8, Sodium 868.2, Carbohydrate 32.6, Fiber 5.6, Sugar 3.1, Protein 12.1
YELLOW SQUASH CORNBREAD STUFFING CASSEROLE
Make and share this Yellow Squash Cornbread Stuffing Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a large saucepan, bring water and salt to a boil.
- Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
- Drain well; set aside.
- In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
- Fold in squash mixture.
- Pour into prepared baking dish.
- Bake uncovered for 25-30 minutes or until heated through.
- Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.
Nutrition Facts : Calories 256.6, Fat 13.9, SaturatedFat 7.5, Cholesterol 27.5, Sodium 760.9, Carbohydrate 25.7, Fiber 4.4, Sugar 4.4, Protein 8.7
CORNBREAD SQUASH CASSEROLE
This is a lovely variation of squash casserole that I have served at gatherings many a time. Always seem to get requests for the recipe when I serve it. One time I threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.
Provided by StarFire22
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
- Drain excess liquid off into a large pan and reduce it over low heat.
- Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
- Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
- Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
- Spread into a 9 x 13 casserole dish.
- Toss crackers with melted butter until well coated and spread across top of casserole.
- Place in oven and bake 40 minutes or until done.
NAYNE'S YELLOW SQUASH CASSEROLE
Steps:
- Melt butter add 1 box stuffing mix and press to line the bottom of a 9x13 pan.
- Boil squash with onion. Drain. Mix squash with soup, sour cream, 1 box stuffing mix and cheese. Pour over crust.
- Bake at 350°F for 30 min or until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
Tips:
- Use fresh ingredients for the best flavor. This means using fresh corn kernels, squash, and green onions. If you can't find fresh corn kernels, you can use frozen or canned corn, but fresh is always best.
- Don't overcook the squash. It should be tender but still hold its shape. If you overcook it, it will become mushy and watery.
- Use a good quality cornbread mix. This will ensure that your cornbread is moist and flavorful. If you don't have a cornbread mix, you can make your own from scratch.
- Add some spice to the casserole. This could be anything from a pinch of cayenne pepper to a teaspoon of chili powder. Just be careful not to overdo it, or you'll overpower the other flavors.
- Serve the casserole hot out of the oven. This is when it will be most delicious. You can also reheat leftovers in the microwave or oven.
Conclusion:
Nayne's Cornbread Squash Casserole is a delicious and easy-to-make dish that is perfect for a potluck or family dinner. It's a great way to use up leftover cornbread and squash, and it's sure to be a hit with everyone who tries it. So next time you're looking for a new casserole recipe, give this one a try. You won't be disappointed!
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