Nana is always looking for new ways to present leftovers so that no one knows they’ve eaten them before. This recipe is a great way to use leftover cornbread, especially when your garden is producing loads of yellow squash. Use your favorite recipe for the cornbread, or try out our Perfect Cornbread recipe. We love the pictures and stories of your families enjoying the recipes.
- 3 tablespoons butter, separated
- ½ onion, chopped
- ½ cup red pepper, chopped
- 4 cups yellow squash, chopped
- 8 ounces white mushrooms, cut into small slices
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 cup half & half
- 1 cup frozen corn
- 8 ounces green chilies, chopped
- 1 teaspoon cumin
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- salt and freshly ground black pepper, to taste
- 2 cups dried cornbread, crumbled
- 1 cup cheddar or Monterey Jack cheese, shredded
- Sauté chopped onions and bell peppers in 1 tablespoon of the butter over medium high heat for 2-3 minutes.
- Add remaining butter, squash, and mushrooms and sauté for another 5 minutes. Add ½ teaspoon salt.
- Add flour to sautéed vegetables. Cook and stir for about 2 minutes, then add half and half to make a sauce. Stir and cook on medium-low until thickened like gravy.
- Add corn, green chilies, and spices (granulated onion, garlic, salt, and pepper).
- Fold in the dried cornbread and half of the cheese.
- Put into a 1½-quart greased casserole dish. Place into a 400-degree Fahrenheit oven for 20 minutes or until heated through.