I’m continuing with some new squash recipes this summer. It’s not that we don’t love an awesome Zucchini Bread, or mouthwatering Cheesy Squash Casserole, but Cheesy Squash Cornbread is fabulous to have with breakfast, lunch, or dinner.
For a basic recipe using an 8.5 oz box of corn muffin mix, refer to Zucchini Cornbread Casserole.
Cheesy Squash Cornbread
Ingredients
- 3 cups summer squash, finely shredded
- 3 eggs
- 1/4 cup sour cream
- 1 cup finely diced onion
- 2 large cloves garlic, pressed or minced
- 1 1/2 tsps dried oregano or marjoram
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1 (14oz) pkg cornbread mix
- 12-16 oz sharp cheddar, shredded
Instructions
- Drain shredded squash by placing it in a strainer, and toss it with a little kosher salt. Leave for 1/2 hour. Then squeeze as much moisture out as you can.
- In a large bowl, whisk eggs with sour cream until smooth. Add squash, onion, and garlic. Combine well.
- Add all the seasonings and combine.
- Now stir in cornbread mix.
- Stir in 10-12 oz cheese.
- Place mixture in an 8x10 greased baking pan. Sprinkle cheese over the entire top.
- Bake at 350 for about 32 minutes, until center is set.