Is there anything better than a warm, cheesy casserole fresh out of the oven? Cheesy Zucchini Cornbread Casserole is one of those recipes that feels like a warm hug after a long day. Growing up in the Midwest, comfort food has always held a special place in my heart. And this dish — oh boy! It combines the familiar, nostalgic flavors of cornbread with the freshness of zucchini and the melty goodness of cheddar cheese. Perfect for potlucks, family dinners, or a cozy night in, this casserole is sure to become a new favorite.
Not only is this dish super easy to throw together, but it’s also a fantastic way to use up that excess zucchini from your garden or the farmers’ market. It’s versatile enough to pair with a simple green salad or steamed veggies if you’re looking to keep things light. If you’re craving something heartier, serve it alongside grilled chicken, a savory roast, or even a hot bowl of chili. And don’t forget a dollop of sour cream or a splash of hot sauce for an extra kick of flavor!
Why You’ll Love This Cheesy Zucchini Cornbread Casserole
Comforting and Delicious: The perfect blend of cheesy, moist, and slightly sweet cornbread with bursts of zucchini and corn. It’s pure comfort in every bite!
Simple Ingredients: You probably have most of these pantry staples on hand, and the rest are easy to find.
Quick and Easy Prep: From start to finish, you’re looking at under an hour. It’s great for weeknights or a last-minute side for a gathering.
Versatile and Customizable: Whether you want to make it spicier, gluten-free, or dairy-free, there are plenty of ways to adapt this casserole to your liking.
Ingredients
2 cups grated zucchini (about 2 medium zucchinis)
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup chopped green onions
Ingredient Tips
Zucchini: No need to peel the zucchini! The skin adds color, texture, and nutrients. Just be sure to squeeze out any excess moisture after grating to prevent the casserole from becoming too wet.
Cornmeal: Opt for a medium-grind cornmeal to give your casserole that classic cornbread texture. Avoid using coarse cornmeal as it might give a gritty feel.
Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
Cheese: Feel free to experiment with different cheeses! While cheddar adds a sharp, tangy flavor, Monterey Jack, mozzarella, or even a spicy pepper jack would work wonderfully too.
Corn Kernels: Fresh corn gives a sweet, juicy pop, but canned or frozen works just as well. If using canned, drain well; if using frozen, no need to thaw beforehand.
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick cooking spray.
Mix Dry Ingredients
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar. Whisk until all the ingredients are well combined.
Prepare Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined – don’t overmix! The batter should look a bit lumpy; that’s okay.
Fold in Add-ins
Gently fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions. Make sure everything is evenly distributed throughout the batter.
Transfer to Baking Dish
Pour the batter into the prepared baking dish and use a spatula to smooth the top.
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the casserole to cool for about 10 minutes before serving. This helps it set up nicely and makes slicing easier. Serve warm, and enjoy!
Serving Suggestions
Keep It Light: Pair this casserole with a simple green salad or some steamed veggies like broccoli, green beans, or asparagus.
Hearty Mains: For a more substantial meal, serve it alongside grilled chicken, a savory roast, or even with a bowl of chili for a true comfort feast.
Toppings: A dollop of sour cream, a drizzle of honey, or a splash of hot sauce can take this dish to the next level!
Storage and Meal Prep Tips
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This casserole freezes beautifully! Cut it into individual portions, wrap them in plastic wrap, then aluminum foil, and store in a freezer bag. It will keep in the freezer for up to 3 months.
Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. If reheating from frozen, let it thaw in the refrigerator overnight before warming.
Variations
Spicy Kick: Add some chopped jalapeños, a pinch of cayenne pepper, or a teaspoon of crushed red pepper flakes to the batter for a spicy version.
Different Cheeses: Try using Monterey Jack, mozzarella, feta, or a Mexican cheese blend for a different flavor profile.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or almond flour. The texture may vary slightly, but it will still be delicious!
Vegan-Friendly: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use dairy-free cheese and milk alternatives to make this dish vegan-friendly.
Add Protein: Mix in some cooked bacon, ham, or diced chicken for added protein and heartiness.
Final Note
This Cheesy Zucchini Cornbread Casserole is perfect for any occasion – from weeknight dinners to family gatherings. The recipe is flexible, so feel free to get creative with your favorite ingredients or whatever you have on hand. Trust me, this is one casserole you’ll be making again and again. Enjoy!
Cheesy Zucchini Cornbread Casserole
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels fresh, canned, or frozen
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.
- In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for about 10 minutes before serving.