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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I serve with Grilled Basil Lemon Turkey Breast, roasted asparagus, coleslaw, and Sour Cream Peach Pie. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this. Ingredients:
3 1/2 cups cornbread, cut into 1/2 inch chunks |
1/2 cup onion, chopped |
1 1/2 lbs summer squash, 1/4 inch slices |
5 tablespoons butter, melted |
3 tablespoons sour cream |
1/3 cup chicken stock |
1/4 teaspoon black pepper |
1/2 teaspoon thyme, dried |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 400.
2. In large bowl, put cornbread, onion, and summer squash.
3. Mix remaining ingredients together, pour over dressing, give it a gentle stir.
4. Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later-freezes well.
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