Cornbread And Squash Dressing Recipes

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CORNBREAD SQUASH DRESSING



Cornbread Squash Dressing image

A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.

Provided by Deep South Dish

Categories     Side Dish

Time 1h15m

Number Of Ingredients 11

1/4 cup unsalted butter
1/2 cup diced onion
1/4 cup each diced bell pepper and celery
1 tablespoon minced garlic
4-1/2 cups chopped yellow summer squash
1 (10-3/4 ounces) can original (Great for Cooking) condensed cream of chicken soup, preferably with herbs
2 cups cooked and crumbled cornbread
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning
2 large eggs, beaten

Steps:

  • Preheat oven to 350 degrees F.
  • In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes.
  • Add garlic and cook another minute. Add squash, cook and stir for 2 minutes.
  • Stir in cream soup, until heated through and remove from heat.
  • Add cornbread crumbs and seasonings; mix well.
  • Stir in eggs and transfer to a greased 11 x 7-inch baking dish.
  • Bake, uncovered for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

SQUASH CORNBREAD



Squash Cornbread image

Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

5 medium yellow summer squash (about 2 pounds), chopped
2 packages (8-1/2 ounces each) cornbread/muffin mix
4 large eggs, lightly beaten
2/3 cup 4% cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

SQUASH DRESSING



Squash Dressing image

I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.

Provided by Pitxitxita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h45m

Yield 8

Number Of Ingredients 10

2 ½ pounds yellow squash, cut into chunks
1 (9x9 inch) pan prepared cornbread
2 tablespoons butter
1 large onion, chopped
1 large green bell pepper, chopped
3 large stalks celery, chopped
2 (10.5 ounce) cans cream of chicken soup
4 eggs
salt and ground black pepper to taste
1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
  • Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
  • Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
  • Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g

ZUCCHINI CORNBREAD DRESSING



Zucchini Cornbread Dressing image

A summertime twist on a holiday favorite--adding zucchini keeps the dish moist, plus adds color and the use of Swanson® Chicken Broth ensures the best flavor!

Provided by Jamie Justice Yost

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 5

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cups grated zucchini
1 medium onion, minced
5 cups cornbread crumbs
2 cups sourdough bread crumbs
1 cup Swanson® Chicken Broth
½ cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; saute until zucchini is softened slightly, about 3 minutes. Remove from heat.
  • In large bowl, combine cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish.
  • Bake in preheated oven until lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 52.2 g, Cholesterol 164.6 mg, Fat 35.4 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 18 g, Sodium 1270.6 mg, Sugar 7.6 g

SQUASH DRESSING



Squash Dressing image

I got this recipe from my husband's cousin. She always made the luscious dressing for her mother at Thanksgiving. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup butter
1/2 cup each chopped onion, celery and green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 930mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

CORNBREAD AND SQUASH DRESSING



Cornbread and Squash Dressing image

Make and share this Cornbread and Squash Dressing recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked crumbled cornbread

Steps:

  • Preheat oven to 350 degrees.
  • Cook squash in boiling water to covern in a large skillet 8-10 minutes or just until tender. Drain well on paper towels.
  • Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8-10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13X9" baking dish.
  • Bake for 40-45 minutes or until golden.

Nutrition Facts : Calories 113.7, Fat 8.4, SaturatedFat 4.4, Cholesterol 18.3, Sodium 470.3, Carbohydrate 7.6, Fiber 1.2, Sugar 2.7, Protein 2.9

CORN BREAD AND SQUASH STUFFING



Corn Bread and Squash Stuffing image

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h15m

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 9

1/2 cup extra virgin olive oil or melted butter, more for greasing baking sheet and dish
About 1 pound corn bread, preferably stale, roughly crumbled
1 medium butternut or other winter squash or small pumpkin, peeled, seeded and cut into 1-inch cubes
2 cups fresh cranberries (about 8 ounces)
1 cup pumpkin seeds or coarsely chopped hazelnuts
2 tablespoons fresh minced sage leaves, or 2 teaspoons dried
Salt and freshly ground black pepper
1/4 cup maple syrup or honey
1 cup cream or half-and-half, warmed, more as needed

Steps:

  • Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
  • Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
  • In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
  • Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 9 grams, TransFat 0 grams

SQUASH CORNBREAD DRESSING



Squash Cornbread Dressing image

If you don't tell anyone, they will never guess that this dressing is made from squash. My family eats this just as well as the real thing.

Provided by Jellyqueen

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cooked squash
2 cups crumbled cornbread
1 (10 1/2 ounce) can cream of chicken soup
1 onion, chopped
1/4 cup butter, melted
3 eggs
salt and pepper
grated cheddar cheese (optional)

Steps:

  • Mix all ingredients together.
  • Pour into greased baking dish.
  • Bake at 350 for 30- 40 minutes.
  • If you like, you can put grated cheese on top.

Nutrition Facts : Calories 162.4, Fat 13.1, SaturatedFat 6.5, Cholesterol 130.1, Sodium 415.8, Carbohydrate 6.9, Fiber 0.7, Sugar 2.1, Protein 5

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Top Asked Questions

What is the best way to cook squash and cornbread?
Preheat oven to 350 degrees F. In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes. Add garlic and cook another minute. Add squash, cook and stir for 2 minutes; stir in cream soup, stir until heated through and remove from heat. Add cornbread crumbs and seasonings; mix well.
What is squash dressing?
Squash Dressing – a classic Southern side dish! Cornbread, squash, onions, bell pepper, celery, cream of chicken, egg, milk, and cajun seasoning. Super simple to make and tastes great! Even our squash haters went back for seconds. Easy enough for a weeknight, Sunday dinners, and your holiday meal.
How do you make oatmeal squash dressing?
Directions. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish. Bake in the preheated oven until set and lightly browned,...
What is the best way to cook cornbread?
Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled. Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often.

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