Squash And Pepper Cornbread
A savory cornbread muffin with shredded squash, bell pepper, onion, and sausage, offering a flavorful and hearty snack or side perfect for breakfast or dinner.
Ingredients
Instructions
- Shred the squash, bell pepper, and onion.
- Add the sausage to the shredded vegetables and mix well.
- In a separate bowl, combine the cornbread mix, egg, salt, black pepper, Wesson oil, flour, and milk to make the batter.
- Add the batter to the vegetable and sausage mixture and stir until well combined.
- Spoon the mixture into muffin tins lined or greased and bake at 425°F until golden brown, about 20 minutes.
Tips & Substitutions
For added flavor, consider sautéing the shredded vegetables before mixing them with the sausage. You can substitute the sausage with a vegetarian option or use cooked ground turkey for a lighter dish. If you don't have Jiffy cornbread mix, any cornbread mix will work, but adjust the liquid ingredients accordingly. Adding shredded cheese can enhance the flavor and texture.
Serving Suggestions
Serve the squash and pepper cornbread warm, ideally alongside a fresh salad or a hearty soup. It pairs beautifully with Easy Fixin Supper for a satisfying meal. Consider drizzling with honey or maple syrup for a sweet contrast or serving with a dollop of sour cream to enhance the flavors.
Storage & Reheating
Leftover cornbread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual portions for 30-60 seconds, but the oven method helps maintain crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Pepper Cornbread contains roughly 159 calories, with 3g protein, 18g carbohydrates, and 8g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, stir the mixture again and proceed with the baking instructions. This allows the flavors to meld and can make for a quicker meal prep.
What type of squash works best for this recipe?
Zucchini or yellow squash are both excellent choices for this cornbread recipe, as they provide moisture and a mild flavor. However, you can also experiment with other varieties like butternut squash, which will give a sweeter taste and a denser texture.
Can I make this recipe gluten-free?
Absolutely! To make this cornbread gluten-free, simply substitute the Jiffy cornbread mix with a gluten-free cornbread mix and ensure that any additional ingredients, like flour, are also gluten-free. This way, you can enjoy the same delicious flavors without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).