Summer Squash and Cornbread Pie Recipe

Name: Summer Squash and Cornbread Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: crisco original nonstick cooking spray; ¼ cup butter; 1 large sweet onion, cut into thin wedges; 2 lbs summer squash, cut into 1/4 inch slices; ¼ cup water; ½ teaspoon salt; ¼ teaspoon fresh coarse ground black pepper; 1 (6 ounce) packagemartha white cotton country cornbread mix; martha white buttermilk cornbread mix; ⅔ cup milk; ½ cup shredded cheddar cheese

Servings: persons

crisco original nonstick cooking spray
¼ cup butter
1 large sweet onion, cut into thin wedges
2 lbs summer squash, cut into 1/4 inch slices
¼ cup water
½ teaspoon salt
¼ teaspoon fresh coarse ground black pepper
1 (6 ounce) packagemartha white cotton country cornbread mix
martha white buttermilk cornbread mix
⅔ cup milk
½ cup shredded cheddar cheese

1
HEAT oven to 450F Spray 2-quart casserole with no-stick cooking spray.
2
Melt butter in large skillet over medium-high heat.
3
Add onion; cook until tender, stirring occasionally.
4
Add summer squash, water, salt and pepper.
5
Reduce heat; cover and cook 15 minutes or until squash is tender.
6
MASH squash gently with fork to break up large pieces.
7
Cook, uncovered, 5 minutes or until slightly thickened and creamy.
8
Pour into prepared casserole.
9
COMBINE cornbread mix and milk in medium bowl; mix well.
10
Stir in cheese.
11
Spoon batter evenly over mixture in casserole.
12
BAKE 15 to 18 minutes or until cornbread is golden brown.
13
Let stand 5 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: crisco original nonstick cooking spray, ¼ cup butter, 1 large sweet onion, cut into thin wedges, 2 lbs summer squash, cut into 1/4 inch slices, and more.

Yes, Summer Squash and Cornbread Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash and Cornbread Pie

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