This casserole is my home cook version of the exceptionally delicious squash corn casserole I had a few years ago made by Blackberry Farm chef Cassidee Dabney. I have added crumbled cornbread, which I like to pair with kernel corn. I also love the addition of gruyere, which is grated extra fine on a microplane to keep it light, yet still satisfying like we want a casserole to be. This dish is perfect for the Thanksgiving table.
NOTE: Since fresh corn is out of season, frozen kernel corn works beautifully.
- 1 small sweet onion, diced coarsely
- 2 medium yellow squash (about 1½ pounds), sliced ¼" thick
- 2 medium zucchini (about 1½ pounds), sliced ¼" thick
- 3 ears fresh corn, cut off the cobb + milk from the cobbs (1 small package of frozen yellow corn thawed)
- 3 Tablespoons unsalted butter + 1 Tablespoon melted
- 2 cups of crumbled cornbread or corn muffins
- 1 cup gruyere, finely grated
- 1 teaspoon of Kosher salt
- ½ teaspoon freshly cracked black pepper
Preheat oven to 375°F.
In a large skillet, melt the butter over medium-high heat. Add the onion and cook 5-7 minutes until softened. Fold in the squash and zucchini and cook until tender about 6-8 minutes. Remove from heat and place in a large mixing bowl. Let cool for a few minutes.
Using a fork, mix together the cornbread and gruyere. Place ⅔ of the mixture into the bowl with the squash. Add the corn, salt and pepper. Stir with a wooden spoon until fully mixed together.
Transfer to a medium-sized baking dish. Top with the remaining cornbread and cheese. Drizzle with the melted butter.
Bake for 30-35 minutes or until the top is golden and bubbly.
Let rest for 5 minutes before serving.