Description
This Cornbread & Squash Dressing recipe combines moist cornbread with tender yellow squash and a flavorful blend of vegetables and seasonings, baked to golden perfection. It’s a comforting side dish perfect for holiday gatherings or a hearty meal, featuring a creamy texture from chicken soup and broth, enhanced by savory poultry seasoning and fresh vegetables.
Ingredients
Cornbread
- 2 (6.5 ounce) yellow cornbread mix packages
- 1 tablespoon vegetable oil (for baking the cornbread)
- Buttermilk (as directed on the cornbread mix)
- 1 cup diced yellow squash
- 1/2 cup diced bell pepper
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
Dressing Mix
- 1 stick butter (1/2 cup, room temperature)
- 2 large eggs (room temperature, beaten)
- 1 (10.5 ounce) can cream of chicken soup
- 1 (14 ounce) can chicken broth
- 1/2 teaspoon poultry seasoning (contains sage)
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 450°F (232°C). Add 1 tablespoon of vegetable oil to a skillet and place it in the oven while it’s heating up.
- Prepare Cornbread Batter: In a mixing bowl, prepare the cornbread batter according to the package directions, substituting buttermilk for the water or milk called for, using the same amount as indicated on the mix.
- Add Vegetables to Batter: Stir the diced yellow squash, bell pepper, yellow onion, and celery into the cornbread batter until the vegetables are evenly distributed and the batter is just enough to hold them together.
- Bake Cornbread: Carefully pour the batter with vegetables into the heated skillet. Bake in the preheated oven for the time recommended on the cornbread mix package. You may need to extend the baking time slightly to compensate for the moisture released by the squash during baking.
- Cool Cornbread Slightly: Remove the skillet from the oven and allow the cornbread to cool slightly, but do not let it cool completely. Lower the oven temperature to 350°F (177°C).
- Prepare Cornbread for Dressing: While still warm, turn the cornbread out of the skillet into a large bowl and break it into pieces. Add the softened butter and use your hands or a spoon to mix and break down the cornbread into finer crumbs.
- Mix Dressing Ingredients: Add the cream of chicken soup, chicken broth, beaten eggs, poultry seasoning, and black pepper to the crumbled cornbread mixture. Stir well until all ingredients are fully combined and the mixture resembles a moist batter.
- Bake the Dressing: Spoon the cornbread dressing into a 9×13-inch casserole dish. Bake at 350°F (177°C) for 30 to 40 minutes or until the dressing is golden brown on top and set in the middle.
Notes
- Using buttermilk adds extra moisture and tang to the cornbread, enhancing the flavor.
- Keep the cornbread slightly warm when mixing to help the butter melt and incorporate evenly.
- If you prefer, you can substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- The vegetables add moisture, so adjust baking times accordingly to ensure the cornbread cooks through without being soggy.
- To make this recipe vegetarian, substitute the chicken broth and soup with vegetable-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
