Cornbread & Squash Dressing
Squash, bell pepper, onion & celery add seasonal flavor & moistness to traditional cornbread dressing.
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Servings: 8 people
Calories: 145kcal
Ingredients
- 2 (6.5 ounce) yellow cornbread mix packages
- 1 cup diced yellow squash
- ½ cup diced bell pepper
- ½ cup diced yellow onion
- ½ cup diced celery
- buttermilk as directed on the cornbread mix
- 1 (10.5 ounce can) cream of chicken soup
- 1 (14 ounce can) chicken broth
- 1 stick butter (this is ½ cup butter) room temperature
- 2 large eggs room temperature, beaten
- ½ teaspoon poultry seasoning (this blend includes SAGE)
- ½ teaspoon pepper
- 1 tablespoon vegetable oil (for baking the cornbread)
Instructions
- Preheat oven to 450 degrees Fahrenheit. Add 1 tablespoon oil to your skillet. Place in oven while it is preheating.
- Prepare cornbread in a mixing bowl as instructed in package directions. Use buttermilk as a substitute for the water or milk designated on the mix. Use the same measurement for the buttermilk as designated on the mix for the other liquids.
- Stir in the squash, celery, bell pepper and onion. There should be just enough batter to hold the vegetables together.
- Pour batter and vegetables into heated skillet. Bake in preheated oven for the time designated on the mix package. You may have to bake a few minutes longer to compensate for the moisture the squash releases into the cornbread as it bakes.
- Remove cornbread from oven after baking. Allow to cool, but not completely. Turn oven temperature down to 350 degrees.
- While cornbread is still warm, remove from skillet and break into pieces in large bowl. Add butter and mix together, breaking down the cornbread.
- Add soup, broth, eggs and seasonings to crumbled cornbread mixture. Mix ingredients together until all are well-incorporated. Cornbread will look almost like a batter again.
- Spoon cornbread dressing into 9x13 casserole dish. Bake at 350 degrees Fahrenheit for 30- 40 minutes or until dressing is golden brown and set in the middle.
Notes
This is a moist dressing that doesn't need a gravy!
This dressing can also be made ahead of time and frozen. Allow to thaw for 24 hrs and allow dish to come to room temperature before baking. If made a day before, store in fridge, then bring to room temperature before baking.
Nutrition
Calories: 145kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Sodium: 118mg | Sugar: 1g