Jalapeno Cheddar Squash Casserole
Author: Kelli @ eat pray {read} love
Recipe type: side dish
Prep time:
Cook time:
Total time:
Serves: 6
- 6 yellow squash, sliced into ¼ inch slices
- 1 tsp. olive oil
- salt and pepper
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 T white sugar
- 1 teaspoon salt
- 3½ teaspoons baking powder
- 1 egg
- 1 cup milk (or buttermilk)
- ⅓ cup vegetable oil
- ⅓ cup sliced, jarred jalapenos (You can add or decrease from this number depending on how hot you like it)
- ⅓ cup shredded cheddar cheese
- Preheat oven to 375.
- Heat oil in iron skillet. Sautee squash with salt and pepper until edges are beginning to brown, but squash isn't mushy.
- Layer squash in a casserole dish sprayed with cooking spray. (Or you can just continue in the iron skillet)
- Combine ingredients from flour to vegetable oil for cornbread topping.
- Mix in jalapenos and cheddar.
- Bake at 375 for 20-25 minutes, or until cornbread is starting to turn golden brown.
Recipe by Eat Pray {Read} Love at https://www.eatprayreadlove.com/jalapeno-cheddar-squash-casserole/
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