I know that it sounds a little bit weird, and I can’t take credit for the recipe, but believe me when I say that this is THE BEST cornbread I have ever tasted. And no, you don’t notice the squash. The bread is just incredibly moist, slightly sweet, and very buttery!
My friend Jackie came to my house on a Wednesday, with this Squash Cornbread recipe in hand. She had just tried it at a friend’s graduation party, asked for the recipe, and then brought it to me a few days later. She claimed that it was amazingly delicious and insisted that I make it…but I was skeptical. Squash in cornbread? That just seems strange.
But I have found that most of my very favorite recipes are those that have been tasted, perfected, and passed along from friends and family. So after Jackie continued to rave about this particular side dish, I knew that I had to try it. After all, squash is one of the most bountiful garden crops in Central Virginia, so it’s everywhere these days (even in my own garden!). Any recipe that takes advantage of some extra squash is an automatic bonus.
After Jackie’s Wednesday visit, I went to the the grocery store for my weekly shopping trip on the following Sunday. As I was headed to the baking aisle to pick up my Jiffy cornbread mix, who did I run into? Jackie! She was there buying some mix for herself. She said that she had made the cornbread three times in the past week and she just couldn’t get enough. Now that’s a positive review (and also a small town!).
At first glance, this recipe might even sound healthy. After all, it includes both squash and cottage cheese! But don’t be fooled…that melted butter on top makes this a truly decadent side. And don’t even think about skipping the butter – it is definitely the best part!
I like to dice my squash into very, very tiny cubes. That way I get the nice moisture that they add to the bread without any chunky stuff. If you cut it small, I promise that you won’t taste or even detect the squash once it’s baked. Ditto for the cottage cheese. These two surprise ingredients just add really great flavor.
Now go pick up your Jiffy cornbread mix…I know that you won’t regret it. Trust me!
- 1 small box Jiffy cornbread mix
- 6 ounces about ¾ cup cottage cheese
- ¼ teaspoon salt
- 2 eggs
- 1 cup very finely-diced yellow summer squash approximately 1 small squash
- ½ stick butter melted
- Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
- In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
- Pour batter into prepared pan. Pour melted butter over the batter.
- Bake for approximately 20-25 minutes, or until golden brown and cooked through.
Looking for other tasty sides? Try these favorites:
Cinnamon Drop Biscuits