Okay, if you don’t know you should. there is a book called “The Cornbread Mafia” that has gained a great deal of popularity over the years. It is a semi-true history within the official Home of Bourbon..Bardstown, Kentucky (since it is registered as THE BOURBON CAPITAL OF THE WORLD.) With that in mind, during National Bourbon Month, we offer up this great recipe to go along with a glass of fine Bourbon and a Bourbon marinated steak hot off the grill..Robyn will be supplying a June Thoroughbroad story soon, so watch for it, check out the above book and enjoy this side dish with a summer night on the deck! It will go with just about anything.
Cornbread Squash Dressing
¼ cup unsalted butter
½ cup diced Vidalia onion
¼ cup diced red bell pepper
¼ cup diced celery
1 Tbsp minced garlic
4 strips of cooked bacon crumbled
4-1/2 cups cubed yellow squash
1 10 oz can cream of chicken soup
2 cups cooked crumbled cornbread
¼ tsp cracked black pepper
Salt to taste
¼ tsp Creole or Cajun seasoning
2 large eggs beaten
Preheat oven to 350. In large skillet, melt butter and add onion, cubed pepper and celery and sauté until tender (3-4 min) add garlic and cook for one minute then add squash and cook 2 minutes then stir in cream of chicken soup and heat thoroughly then remove from heat.
Add cornbread and seasonings and mix well. Add 2 beaten eggs and transfer mixture to a 11x 17 greased baking dish and bake uncovered for 55-60 minutes or lightly browned on top. Enjoy!
Finished product is YUMMY!
Keeps well covered in the Fridge
One skillet for everything means less clean up!
