Summer Squash and Cornbread Pie

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“Found this recipe at the Martha White website and have used it quite a bit. I like it with a little chopped ham or smoked sausage added, too.”

Ingredients Nutrition

  • crisco original nonstick cooking spray
  • 14 cup butter
  • 1 large sweet onion, cut into thin wedges
  • 2 lbs summer squash, cut into 1/4 inch slices
  • 14 cup water
  • 12 teaspoon salt
  • 14 teaspoon fresh coarse ground black pepper
  • 1 (6 ounce) packagemartha white cotton country cornbread mix
  • martha white buttermilk cornbread mix
  • 23 cup milk
  • 12 cup shredded cheddar cheese


  1. HEAT oven to 450°F Spray 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onion; cook until tender, stirring occasionally. Add summer squash, water, salt and pepper. Reduce heat; cover and cook 15 minutes or until squash is tender.
  2. MASH squash gently with fork to break up large pieces. Cook, uncovered, 5 minutes or until slightly thickened and creamy. Pour into prepared casserole.
  3. COMBINE cornbread mix and milk in medium bowl; mix well. Stir in cheese. Spoon batter evenly over mixture in casserole.
  4. BAKE 15 to 18 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.

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