Squash with Yellow Cornbread
A delicious and hearty dish that combines fresh squash with savory cornbread, perfect for family dinners or gatherings.
Ingredients
Vegetables
- 4 cups yellow squash, sliced
- 1 cup onion, chopped
Cornbread Mixture
- 1 package cornbread mix (8.5-ounce)
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
Cheese
- 1 cup shredded cheese (like cheddar) divided
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the sliced squash and chopped onion over medium heat until the squash is tender, about 5-7 minutes.
- In a large bowl, mix together the cornbread mix, milk, egg, salt, and black pepper until well combined.
- Stir in the cooked squash mixture and half of the shredded cheese.
- Pour the mixture into a greased baking dish and drizzle the melted butter on top.
Baking
- Bake for 25 minutes, then remove from the oven and sprinkle the remaining cheese on top.
- Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Allow to cool slightly before serving.
Notes
Serve warm as a side or main dish; pairs well with grilled meats or salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.