Squash Bread (Cornbread)
A hearty, flavorful cornbread infused with fresh yellow squash and onion, perfect for family dinners or as a comforting side dish with a moist, tender crumb.
Ingredients
Instructions
- Mix the cornmeal, eggs, milk, oil, salt, grated squash, and grated onion together until well combined.
- Spray a cast iron skillet with Pam or another non-stick spray.
- Preheat the oven to 400°F (200°C).
- Pour the batter into the prepared skillet.
- Bake in the preheated oven for about 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving and enjoy.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cayenne pepper or some shredded cheese to the batter. You can replace yellow squash with zucchini if preferred. If you're looking for a sweeter cornbread, try adding a couple of tablespoons of sugar or honey. This Squash Bread is a great base for variations, so feel free to experiment with herbs or spices that you enjoy.
Serving Suggestions
Serve the squash bread warm as a side dish to soups or stews, or enjoy it for breakfast with a pat of butter and a drizzle of honey. It pairs beautifully with Cream-Style Corn Fritters for a comforting meal. Consider adding a fresh salad or some grilled vegetables to round out the meal for a complete dining experience.
Storage & Reheating
Store any leftover squash bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply pop slices in the toaster or warm them in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Bread (Cornbread) contains roughly 357 calories, with 3g protein, 53g carbohydrates, and 15g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1222mg per serving (53% 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 gluten-free?
Yes, you can substitute the cornmeal mix with a gluten-free cornmeal blend. Be sure to check that all other ingredients, particularly the baking powder, are also gluten-free. This ensures that you can enjoy this delicious squash bread without any gluten concerns.
How can I make this recipe vegan?
To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a plant-based milk alternative such as almond or soy milk. This will maintain the texture and flavor while accommodating a vegan diet.
What can I serve with squash bread?
Squash bread pairs wonderfully with a variety of dishes. Try serving it alongside chili, grilled meats, or a fresh garden salad. For a unique twist, enjoy it with a dollop of savory yogurt or a spicy salsa. This versatility makes it a great addition to any meal.
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).