Squash & Kernel Corn Casserole With Cornbread
Squash & Kernel Corn Casserole with Cornbread
By Chadwick Boyd
PHOTO By Sweetlife Photography
A Lighter Version of a Chef's Incredible Casserole
This casserole is my home-cook version of the exceptionally delicious squash-corn casserole I had a few years ago made by Blackberry Farm chef Cassidee Dabney. I have added crumbled cornbread, which I like to pair with kernel corn. I also love the addition of Gruyère, grated extra fine on a Microplane to keep it light, yet still satisfying like we want a casserole to be.
Chadwick’s Checklist
What you need to know before you cook.
- Make sure you have a Microplane to grate the cheese
- You'll need a baking dish that can hold around two quarts; it can be any size.
- This recipe can easilly be doubled, just use a larger baking dish.
SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 30 mins
Ingredients
1 small sweet onion, diced coarsely
2 medium yellow squash (about 1½ pounds), sliced ¼" thick
2 medium zucchini (about 1½ pounds), sliced ¼" thick
3 ears fresh corn, cut off the cobb + milk from the cobbs (1 small package of frozen yellow corn thawed)
3 Tablespoons unsalted butter + 1 Tablespoon melted
2 cups of crumbled cornbread or corn muffins
1 cup gruyere, finely grated
1 teaspoon of Kosher salt
½ teaspoon freshly cracked black pepper
Directions
Preheat oven to 375°F.
In a large skillet, melt the butter over medium-high heat. Add the onion and cook 5-7 minutes until softened. Fold in the squash and zucchini and cook until tender about 6-8 minutes. Remove from heat and place in a large mixing bowl. Let cool for a few minutes.
Using a fork, mix together the cornbread and gruyere. Place ⅔ of the mixture into the bowl with the squash. Add the corn, salt and pepper. Stir with a wooden spoon until fully mixed together.
Transfer to a medium-sized baking dish. Top with the remaining cornbread and cheese. Drizzle with the melted butter.
Bake for 30-35 minutes or until the top is golden and bubbly.
Let rest for 5 minutes before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use Swiss or cheddar instead of Gruyère 2. If fresh corn is out of season, frozen kernel corn works beautifully.
- This can be assembled ahead of time, up to one day.
- You can use all squash or zucchini, too.
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