Cornbread Squash Dressing
Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.
Ingredients
- 2 to 3 cups of diced, cooked yellow squash, make sure it is well drained
- 3 to 4 cups cornbread - we recommend Pamelas if you’re using a mix
- Olive Oil
- 1/2 cup diced onions
- 1/2 cup diced poblano — about 1 medium size pepper
- 1/2 cup diced celery
- 1 TBS sugar (optional and only if your cornbread doesn’t have sugar)
- 1 large egg
- 1 can cream of mushroom soup — or any ‘cream of’ soup
- 1/2 cup melted butter
- 1 1/2 cups cheddar cheese, grated
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- Pinch of pepper
Instructions
Preheat the oven to 350
Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.
To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.
Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.
Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.
Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.
Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1614Total Fat: 66gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 289mgSodium: 4008mgCarbohydrates: 216gFiber: 4gSugar: 9gProtein: 42g
Nutrition information isn’t always accurate.
Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.
The origin of this recipe is unknown to me. It’s a holiday staple in every southern mother’s kitchen. Of course every mother’s recipe is a little different and in our experience, they’re all pretty darn good. Our version is no exception and something we enjoy not only during the holidays, but all summer long until yellow squash are no longer in season.
The original recipe we first encountered was from my wife Stella’s (so not her real name) mom who got it who knows where. In our updated version below we’ve modified for our Texas taste buds and added poblano peppers because we enjoy the mild heat the poblano provides.
For ease, make your cornbread the day before or early that morning so it can cool. Use your favorite recipe or mix. We use Pamela’s Cornbread & Muffin Mix almost exclusively now. It’s really tasty, whole grain, gluten-free, dairy-free and a verified non-GMO food. We don’t eat it for all that, we eat it because it tastes good, and it’s super easy.
We also add more cheese to our version by a half-cup.
Cornbread Squash Dressing
Stuff needed:
Skillet
Large bowl
Knife or cleaver
Cutting board
Large spoon
Cheese grater
Measuring cups and spoons
Ingredients:
2 to 3 cups of diced, cooked yellow squash, make sure it is well drained
3 to 4 cups cornbread – we recommend Pamela’s if you’re using a mix
Olive Oil
1/2 cup diced onions
1/2 cup diced poblano — about 1 medium size pepper
1/2 cup diced celery
1 TBS sugar (optional and only if your cornbread doesn’t have sugar)
1 large egg
1 can cream of mushroom soup — or any ‘cream of’ soup
1/2 cup melted butter
1 1/2 cups cheddar cheese, grated
1 tsp sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1/2 tsp salt
Pinch of pepper
Instructions:
Preheat the oven to 350.
Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.
To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.
Add the onion, poblano, celery mixture and the squash and stir to combine.
Stir in the egg, soup and butter…
then add the herbs and additional cornbread if necessary.
Add 1 cup of the cheese and mix together…
pour into a 9 x 9” casserole pan.
Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.
Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy!
