Moist and Buttery Yellow Squash Cornbread
Cornbread cooked in a cast iron skillet is a Southern staple and I know that adding squash sounds almost sacrilegious! But believe me… this Yellow Squash Cornbread is the BEST cornbread I’ve ever eaten.
I’ve found that some of my very favorite recipes are the ones that I’ve gotten from friends or family, and this one’s no different! A cousin showed up at a family birthday party with it and I asked for the recipe. But when she told me that it had yellow squash in it, I thought she was kidding.
WHO would put yellow squash in cornbread?
She emailed the recipe a few days later… and sure enough, there it was, 5 medium yellow squash!
Squash, both yellow and zucchini, is one of the vegetables that almost everyone who has a garden in Northwest Arkansas grows, so squash is everywhere right now. I don’t care for zucchini, but I love yellow squash, and I’ll try any recipe that calls for it.
If you’ll chop the squash into really tiny cubes, you won’t taste or even realize it’s there. And the cornbread turns out incredibly moist, slightly sweet, and very buttery.
If you want to try the cornbread with jalapenos, but you’re not sure you’ll like it … you can pour the mix into the skillet and then push the chopped jalapenos into only half the skillet and that way you’ll have half spicy and half mild.
You could make this recipe in muffin cups, but to me, cornbread just doesn’t taste right unless it’s cooked in a cast iron skillet. It adds a lot of flavor, if the skillet is seasoned correctly. Plus it’s a lot easier to clean up.
Yellow Squash Cornbread
- 5 medium sized yellow squash, chopped fine or shredded
- 2 boxes (8.5 oz each) Jiffy corn muffin mix
- 4 eggs, lightly beaten
- 1 medium Vidalia onion, chopped
- ¼ jalapeno, chopped fine (optional) (I’ve used cilantro)
- ½ c. cheddar cheese, chopped (I use Smoked Gouda)
- ½ c. sour cream or small curd cottage cheese
- ¼ t. each salt and pepper
- Preheat oven to 400 degrees. Grease cast iron skillet with butter.
- In a large bowl, combine corn bread mixes and eggs.
- Fold in squash, cheese, sour cream (or the cottage cheese), onion, jalapeno, salt and pepper.
- Pour into the pre-heated cast iron skillet.
- Bake at 400 degrees for 20-25 minutes, or until cornbread begins to brown and pull away from the sides of the skillet.
- Cool for 10 minutes before removing from skillet to a wire rack. Cut into squares before serving.
Can be frozen for up to 3 months. Thaw at room temperature, then heat before serving.