Preheat your oven to 350 degrees F. This ensures that your casserole cooks evenly and thoroughly. It’s always a good idea to have your oven ready before you start assembling your dish.
Place six 6-ounce ramekins on a baking sheet and set them aside. Using ramekins allows for individual servings, making it perfect for gatherings.
Put the roughly chopped yellow squash, onions, and garlic in a food processor. Pulse until finely ground into a pulp. This texture will help integrate the flavors and ensure a smooth bite.
In a medium skillet over medium-high heat, add butter. Once melted, pour the squash mixture into the skillet. Sauté for about 5 minutes, stirring regularly, until the squash is softened and fragrant.
Pour the cooked squash mixture into a mixing bowl. Here’s where the magic happens! Add the shredded aged cheddar, sour cream, Gold Medal Flour, cornmeal, salt, and spices. Mix well to combine all the ingredients thoroughly.
Spoon the mixture into the prepared ramekins, filling them about three-quarters full. Make sure to distribute the mixture evenly for consistent cooking.
Next, sprinkle the crumbled cornbread muffins over the top of each ramekin. This will create a deliciously crispy topping that contrasts beautifully with the creamy filling.
Place the baking sheet with the ramekins in the preheated oven. Bake for 25-30 minutes. Keep an eye on them; you want the cornbread topping to turn golden and the edges to be bubbly.
Once baked, remove them from the oven and let them cool slightly before serving. The aroma will be irresistible, and you'll find it hard to resist digging in!
If you’re making this dish ahead of time and refrigerating, remember to bake for at least 45 minutes when you’re ready to serve. This ensures everything is heated through and delicious.
