What do you do with leftover cornbread? My father-in-law used to stuff it in a glass and pour buttermilk over it. It might be good. Not sure. I’ve never tried it. Probably never will.
In addition to zapping leftover muffins in the microwave, they are good split and toasted in a skillet. I also like cornbread fritters seen here. But more often than not, I throw them in the freezer and save them for this recipe. It’s one of my all-time favorites. Originally, this dish was called “squash dressing.” But after many revisions, it seems like so much more to me. So I changed the name.
The assortment of colors, flavors and textures in this dish will perk up any meal. Actually, this is vegetarian comfort food–if I was a vegetarian. I’m not. But there are days when I crave veggies to the exclusion of everything else. Unfortunately, that doesn’t happen often enough.
- 4 c.yellow squash, chopped
- ½ medium onion, chopped
- ½ cups red or green bell peppers, chopped
- 2 tablespoons butter
- 8 ounces domestic white mushrooms
- 1 tablespoon flour
- 1 cup milk (I use skim)
- 1 cup frozen corn
- 4 ounces green chilis (more or less depending on your taste)
- 2 cups dried cornbread, crumbled (See note)
- ½ teaspoon salt
- Freshly ground black pepper
- ½-1 cup cheddar or monterrey jack cheese, shredded
- Cook yellow squash with a small amount of added water. I use the microwave on HIGH for about 8-9 minutes. Mash squash with fork or masher and drain well. Set aside.
- Saute chopped onions and red bell peppers in melted butter in heavy skillet. After they soften, add mushrooms and cook another 2-3 minutes.
- Thoroughly whisk flour and milk. Pour into vegetable mixture and cook on low till thickened.Add corn, green chilis, and cooked squash. Season to taste with salt and pepper. Fold in dried cornbread.
- Place in 1½ quart casserole or squash dish. Place in 400 degree oven for 20 minutes or until heated through. Sprinkle cheese on top during last 5 minutes.