I wanted to add the word “custardy” into the name of the dish, but then this would have been the cornbread dish with a pretentious six-word-long name. Alternatively, let me just say that these muffins are fantastically custard-like. They are crunchy on the top, the interior is much more moist than standard cornbread, and the base of the muffin has a delightful surprise: a slice of yellow squash!
Yellow Squash and Parmesan Cornbread Muffins
You will need:
- 1 medium yellow squash
- 1/2 cup finely chopped onion
- 1 box Jiffy cornbread mix
- 3 eggs, lightly beaten
- 1/3 cup milk
- 2 tbsp. olive oil
- 1/2 tsp. each garlic powder, salt, pepper, dried parsley (or 2 tsp. fresh), died oregano, paprika, and red pepper flakes
- 1/3 cup yellow corn kernals
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 350 and either grease a 9×13 baking dish or place liners in a cupcake tin.
- Thinly slice the yellow squash, like so (I sliced two but reserved one of the sliced squash for a later dish):
- Find slices roughly the size of the muffin tin and place in the bottom of the pan. This helps the muffins keep their shape and also forces BF to try yellow squash (he did say accuse me of “tricking” him into eating it. I ever-so-sweetly reminded him of the name of the dish).
- Combine the remaining ingredients in a large mixing bowl. First start with the cornbread mix, eggs, milk, olive oil, and seasonings. Stir well to combine (I used a whisk) and add in the corn:
- Add the onions, remaining squash (diced) and Parmesan last.
- Ladle into muffin tins and bake for 15-20 minutes, until lovely and golden brown: