Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Southern Living; family favorite.

Ingredients Nutrition


  1. Bake cornbread according to package directions; cool on a wire rack.
  2. Crumble and set aside.
  3. Combine squash and water in a large saucepan, and bring to a boil.
  4. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
  5. Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
  6. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
  7. Bake at 350 degrees for 40 minutes or until thoroughly heated.
Most Helpful

This was a total comfort food experience. The blend of flavors--onion, peppers, and squash--was awesome. Add the soft texture and taste of the cornbread and you have a truly great side dish or main dish. Yum Yum!! Thanks Nurse Di. Delightful!

FruitLoop August 21, 2002

What a great side dish. The only change I made was to double the salt and pepper amounts for my family's preference. The vegetables and cornbread went together well to make a soft, tender flavorful dressing. Thanks for sharing this.

Sunflower September 15, 2002

I made this for our family Thanksgiving dinner. It was a very big hit. I made the cornbread the night before which made things less hectic. I think the cream soup made the dressing very moist. A very tasty side dish that went well with out turkey and cranberry sauce. Thanks Nurse Di.

Jillian L November 30, 2002