Savory Squash & Cottage Cheese Cornbread
This Savory Squash & Cottage Cheese Cornbread is a delightful twist on traditional cornbread, featuring the subtle sweetness of yellow squash and the creamy richness of cottage cheese. Found in an old cookbook, this recipe is a beautiful showcase of simple ingredients transformed into a comforting side dish or a snack. Perfectly baked to a golden brown and infused with flavors, it's sure to please both family and friends. Enjoy it warm, with butter or as a side to your favorite dishes!
10
Servings
160
Calories
6
Ingredients
Ingredients
yellow squash
3 (grated)
eggs
4 (beaten)
cottage cheese
12 ounces
Jiffy cornbread mix
1 (8 1/2 ounce) box
margarine
1/2 cup (melted)
onion
to taste (grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the grated yellow squash, beaten eggs, cottage cheese, Jiffy cornbread mix, melted margarine, and grated onion.
3
Mix all the ingredients until well blended and no dry lumps remain.
4
Pour the mixture into a greased 9 x 13-inch baking dish, spreading it out evenly.
5
Bake in the preheated oven for 20 to 35 minutes, or until the center is firm and the edges are lightly browned.
6
Allow to cool slightly before serving. Enjoy warm!
Nutrition Information
8g
Fat
16g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Squash & Cottage Cheese Cornbread?
It is a unique twist on traditional cornbread that incorporates grated yellow squash and cottage cheese for a moist, savory, and protein-rich side dish.
What size baking dish should I use?
You should use a greased 9 x 13-inch baking dish for this recipe.
What is the required oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long does it take to bake?
The cornbread typically takes between 20 to 35 minutes to bake, or until the center is firm and edges are golden.
How many servings does this recipe provide?
This recipe yields approximately 10 servings.
Can I substitute yellow squash with zucchini?
Yes, zucchini can be used as a direct substitute for yellow squash in this recipe.
Do I need to peel the squash before grating?
No, you do not need to peel the yellow squash; simply grate it with the skin on.
Should I drain the liquid from the grated squash?
The recipe does not specify draining, which helps keep the cornbread moist, but you can lightly pat it dry if the squash is excessively watery.
What type of cottage cheese is best?
Small curd or large curd cottage cheese both work well; 12 ounces is required for the recipe.
Can I use butter instead of margarine?
Yes, 1/2 cup of melted butter can be used as a substitute for margarine.
How much onion should I add?
The recipe suggests adding grated onion 'to taste' to provide a subtle savory depth.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains vegetables, dairy, and eggs but no meat.
How many calories are in a serving?
Each serving contains approximately 160 calories.
What is the protein content?
There are 6 grams of protein per serving, largely thanks to the cottage cheese and eggs.
Can I make this recipe gluten-free?
Yes, you can substitute the Jiffy cornbread mix with a gluten-free cornbread mix of similar weight.
Can I add extra cheese?
Yes, adding a topping of shredded cheddar or mixing in some Parmesan would enhance the savory flavor.
How should I store leftover cornbread?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can this cornbread be frozen?
Yes, you can freeze it for up to 2 months. Ensure it is wrapped tightly in plastic wrap or foil.
How do I reheat the cornbread?
Reheat slices in the microwave for 20-30 seconds or in a 300°F oven until warmed through.
What are good serving suggestions?
It pairs perfectly with chili, roasted meats, or can be enjoyed on its own with a bit of butter.
Can I use a different brand of cornbread mix?
Yes, any 8.5-ounce box of cornbread mix will work as a substitute for Jiffy.
What is the texture of this dish?
It is much moister and denser than traditional crumbly cornbread, almost like a savory pudding or casserole.
Can I make this in a cast iron skillet?
Yes, though you may need to adjust the baking time and ensure the skillet is well-greased.
How many eggs are needed?
The recipe calls for 4 beaten eggs.
Can I add spice to this recipe?
Adding diced jalapeños or a dash of cayenne pepper is a great way to add a spicy kick.
Should it be served warm or cold?
It is best enjoyed warm, right after cooling slightly from the oven.
What size box of Jiffy mix is required?
The recipe requires one 8 1/2 ounce box.
Can I use an egg substitute?
A commercial egg replacer or flax eggs can be used, though the texture may be slightly different.
Is this recipe kid-friendly?
Yes, the squash is finely grated and blends in, making it a great way to serve vegetables to children.
Can I prepare the batter in advance?
It is best to bake it immediately after mixing, as the leavening agents in the cornbread mix activate once wet.