Preview: Make this Spicy Yellow Squash Dressing with leftover cornbread, yellow squash, green chiles, mushrooms, and corn.
What do you do with the leftovers if you’re a cornbread lover? 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.
Many years ago, I tasted a version of this Squash Dressing made with leftover cornbread. It was so delicious that I never forgot about it.
Over the years, I’ve perfected and tweaked the recipe. It’s like a marriage between cornbread dressing and a Tex-Mex yellow squash casserole. The green chilies, corn, and shredded cheese 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. In case you have more squash than you know what to do with, check out these Simple Squash Patties, Baked Yellow Squash Soufflé, and Baked Parmesan Squash.
- 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 one cup of shredded Cheddar cheese or Monterrey Jack. Use Pepper Jack if you want more spice.
How to use leftover cornbread in this recipe for Spicy Squash Dressing:
FAQ about this Spicy Yellow Squash Dressing:
You can make this earlier in the day, refrigerate and bake. However, I prefer to bake it the same day I assemble it so the cornbread won’t get too mushy.
Yes. Because of the cornbread, I recommend you use it within a month. For myself, we love the leftovers, so I hardly ever freeze it. Leftovers taste even better because the flavors blend and meld.
The spiciness level depends on the green chilis. Some are much spicier than others. Reduce the number of chiles or leave them out if you’re not a fan of spicy food.
If you never have cornbread leftovers, you might want to make a double batch next time. I know you’re going to love eating your vegetables this way.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Spicy Squash Dressing with Leftover Cornbread and Green Chiles
- 4 cups yellow squash - chopped (3 small squash or 2 medium squash)
- 2 tablespoons butter
- ½ medium onion - chopped
- ½ cup red or green bell peppers - chopped
- 8 ounces white mushrooms - cut into small slices
- ¼ teaspoon cumin
- 1 tablespoon unbleached all-purpose flour
- 1 cup milk
- 1 cup frozen corn
- 4 ounces chopped green chiles - more or less depending on your taste
- 2 cups dried cornbread - crumbled (See note)
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup 4 ounces Cheddar or Monterrey jack cheese, shredded
- Cook the yellow squash with a small amount of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with fork or masher and drain well. Set aside.
- While the squash cooks, sauté chopped onions (half an onion) and ½ cup of bell peppers in 1 tablespoon of melted butter in a medium skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.
- Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk to make a sauce. Stir and cook on medium-low until thickened like gravy.
- Add 1 cup of corn, 1 4-oz can of green chilies (drained), and cooked, drained, squash. Season to taste with 1 teaspoon salt and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese. If you prefer, save half the cheese to sprinkle on top in step 5.
- Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.