You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.ĭISCLAIMER: This is a recipe site intended for entertainment. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Bake, uncovered, at 350 degrees F for about 55 to 60 minutes, or until golden brown on top.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Stir in eggs and transfer to a greased 11 x 7 inch baking dish. Add cornbread crumbs and seasonings mix well. ![]() Add squash, cook and stir for 2 minutes stir in cream soup, stir until heated through and remove from heat. Add onion, celery and green pepper saute until tender, about 3 to 4 minutes. In a large skillet, melt butter over medium heat. As always, full directions with measurements and a printable copy are available, further down the page. You can also make your own homemade substitute of course. That way you have a baseline if you change to a Healthy Request or other lighter versions of the cream soups. I recommend using the Great for Cooking version rather than the green label variety, at least the first time you make it. Traditionally, these dressings are made with condensed soups in the south and often cream of chicken. Use whatever cornbread you have, leftover from homemade, store-bought from the deli, or made from a packet or box mix, though keep in mind those generally contain some sugar, some more than others. Diced vegetables, on the other hand, are uniformly square, and hold their texture more once cooked, resulting in a completely different texture and flavor from sliced or even chunks of vegetables. When sauteed, they sort of just melt into the skillet, generally as intended. The difference between dicing and chopping, is that chopped veggies have very little continuity in size and cut. Normally I would chop the veggies for a dressing, but this time I decided to dice everything using the dicing kit attachment for my KitchenAid food processor. ![]() I like it sauteed and smothered down with some onions, stuffed, in casseroles, as a dressing, in gratins even fried, but have you ever tried yellow squash creamed? Think, creamed corn as far as texture goes, but with a concentrated squash flavor. ![]() ![]() I think yellow is a little sweeter and more mellow than zucchini but both make pretty good zoodles. I like it far better than zucchini, though I do eat both. Cornbread Squash Dressing I hear from a reliable source that squash is starting to come in! I didn't plant any this year so if you're trying to get rid of some, stop on by with a bag and I'll gladly take some off your hands!įor some reason, I never see pattypan squash around here, not even at the farmer's market, but yellow squash happens to be my favorite in the summer squash family. A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.
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