Go Back
Fresh ingredients for Southern Squash Dressing Recipe including yellow squash chunks, green celery, sweet onion, and sharp cheddar cheese.

Authentic Southern Squash Dressing Recipe in a Cast Iron Skillet

This Southern Squash Dressing Recipe features tender yellow squash, green celery, and melted cheese baked in a cast iron skillet under a golden-brown, peppered breadcrumb crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yellow squash (900g), diced into 1-inch chunks
  • 1 cup Green celery (120g), finely chopped
  • 1 cup Sweet onion (150g), diced
  • 0.5 cup Unsalted butter (113g), divided
  • 4 cups Crumbled cornbread (480g), day-old preferred
  • 1.5 cups Sharp cheddar cheese (170g), freshly grated and divided
  • 1 cup Chicken broth (240ml)
  • 2 large Eggs whisked
  • 1 cup Panko breadcrumbs (120g)
  • 1 tsp Black pepper (5g), freshly cracked
  • 1 tsp Kosher salt (5g)

Equipment

  • 1 10-inch cast iron skillet Essential for creating the crispy edges.
  • 1 Box grater For freshly grating the cheddar cheese.

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C). Place your black cast iron skillet inside the oven while it preheats to ensure a hot surface for a crispy crust.
  2. Remove the hot skillet and place on the stove over medium heat. Melt 1/4 cup of butter, then add the yellow squash, sweet onions, and green celery. Season with kosher salt and sauté for 10 minutes until tender.
  3. In a large mixing bowl, thoroughly whisk together the eggs and chicken broth until homogenous.
  4. Fold the crumbled cornbread, sautéed vegetables, and 1 cup of grated cheddar cheese into the egg mixture until just combined.
  5. Pour the mixture back into the hot cast iron skillet, gently pressing it into an even layer.
  6. Melt the remaining 1/4 cup of butter and toss with the Panko breadcrumbs and remaining 1/2 cup of cheddar cheese. Sprinkle evenly over the skillet and finish with a heavy dusting of cracked black pepper.
  7. Bake uncovered for 35-40 minutes until the breadcrumb topping is rich, golden-brown, and slightly crisped. Let rest for 10 minutes before serving.

Notes

Control the Moisture: Sauté the squash thoroughly to evaporate water and prevent a soggy dressing.
Preheat the Cast Iron: A hot pan guarantees crispy edges instead of steamed batter.