Squash Cornbread
A moist, savory cornbread infused with the sweetness of summer squash and creamy cottage cheese, perfect for family dinners or potlucks seeking comfort and flavor.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 20 to 25 minutes until golden and cooked through.
- Cut into squares and serve.
Tips & Substitutions
For added flavor, consider mixing in some grated cheese or fresh herbs like thyme or basil. If summer squash isn't available, zucchini can be a great substitute. You can also use a different cornbread mix if you prefer, but make sure it's a similar style to maintain texture. For a sweeter version, adding a bit of honey or maple syrup can elevate the dish.
Serving Suggestions
This squash cornbread pairs beautifully with a fresh garden salad or can be served as a side to grilled meats. Consider serving it alongside dishes like My Mama'S Coconut Cream Pies for a delightful contrast. It can also be enjoyed with a dollop of sour cream or yogurt for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Cornbread contains roughly 471 calories, with 5g protein, 28g carbohydrates, and 39g fat. Note that it is relatively high in sodium, at 507mg per serving (22% 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 and store it in the refrigerator for up to a day before baking. Just allow it to come to room temperature before pouring it into the pan and baking. This can help save time for gatherings or busy weeknights.
Can I freeze squash cornbread?
Absolutely! Once cooled, wrap the cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it in the oven for the best texture.
What can I add to enhance the flavor?
Consider adding jalapeños for a spicy kick or sweet corn kernels for added sweetness and texture. Some people enjoy mixing in diced bell peppers or onions. These additions can elevate the flavor profile and make the dish even more versatile.
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).