Preview: Looking for a leftover cornbread recipe? Make this Spicy Squash Dressing with dried crumbled cornbread, yellow squash, green chiles, and corn.
If you’re a cornbread lover, what do you do with the leftovers? My father-in-law used to stuff leftover cornbread into a glass and pour buttermilk over it.
But more often than not, I throw leftover cornbread in the freezer and save it for this recipe. It’s the perfect excuse for making too much cornbread. If you do not love this, I promise to help you eat the leftovers.
I was introduced to a version of this Squash Casserole made with leftover cornbread at a restaurant many years ago. It was so delicious that I never forgot about it.
Over the years, I’ve perfected and tweaked this recipe. It’s like a marriage between cornbread dressing and a Tex-Mex yellow squash casserole. The green chilies and corn take it over the top.
Ingredients and Substitutions
- YELLOW SQUASH: Yellow squash is considered a summer squash. It is somewhat sweeter than zucchini.
Try to buy the smaller yellow squash in the store. If you grow them yourself, be sure to pick them before they get too big and tough. Peeling is not necessary.
- ONIONS: Yellow or white onions would both be appropriate in this recipe.
- BELL PEPPERS: Use red, yellow, or orange peppers. Green peppers are not as sweet as the other colors and have their own distinctive flavor. Suit yourself. Using many colors adds visual appeal to this recipe.
***Did you know you can chop and freeze bell peppers? Wash, seed, and chop. Place them into a plastic bag and drop them into the freezer.
- MUSHROOMS: White button mushrooms are the easiest to come by in my area, so that’s what I use. Canned mushroom bits and pieces are the cheapest way to go. Leave them out if you don’t like or can’t buy mushrooms.
- MILK: Use fat-free, low-fat, whole milk, or evaporated milk.
- CORN: This is a very important ingredient in my book. Fresh corn cut off the cob is the best, of course. But I rarely have that. Frozen corn is almost as good. Use canned corn as a last resort.
- GREEN CHILES: Green chiles add spice to this recipe. Start with a 4 oz. jar of chopped chiles (or less if you’re a bit timid about chilies). Add more chiles if you like spicy food. A dash of Sriracha sauce will also add some quick spice.
- CORNBREAD–DRIED AND CRUMBLED: Use cornbread made from a mix like Jiffy if you don’t have leftovers. As mentioned earlier, I pull cornbread out of the freezer because my favorite cornbread recipe makes too much for the two of us.
See the notes in the recipe for how to dry and crumble your cornbread.
- CHEESE: The recipe calls for 1 cup of shredded Cheddar cheese or Monterrey Jack. Use Pepper Jack if you want more spice.
Can I make this yellow squash dressing ahead of time?
You can make this earlier in the day, refrigerate and bake. I prefer to bake it the same day I assemble it so the cornbread won’t get too mushy.
Leftovers taste even better in my book because the flavors blend and meld.
How to use leftover cornbread in this recipe for Spicy Squash Dressing:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.