Jalapeno Cheddar Squash Casserole
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Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This casserole is a notch above because it uses jalapenos and cheddar to give it a little kick. Use fresh squash if you have it- yum!
Ingredients
  • 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
Instructions
  1. Preheat oven to 375.
  2. Heat oil in iron skillet. Sautee squash with salt and pepper until edges are beginning to brown, but squash isn't mushy.
  3. Layer squash in a casserole dish sprayed with cooking spray. (Or you can just continue in the iron skillet)
  4. Combine ingredients from flour to vegetable oil for cornbread topping.
  5. Mix in jalapenos and cheddar.
  6. 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/