Cheesy Zucchini Cornbread Casserole
A comforting Midwest classic that brings together the savory goodness of cornbread, fresh zucchini, and melty cheese. Perfect for potlucks, family dinners, or cozy nights in, this casserole offers a delicious way to enjoy garden-fresh produce with minimal fuss.
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.
Notes
For extra spice, add chopped jalapeños or cayenne pepper. Substitute mozzarella or a Mexican cheese blend if desired. To reduce carbs, try almond flour instead of all-purpose flour. For a vegan version, use flax eggs and plant-based cheese and milk.
Nutrition
Calories: 280kcal
Love this recipe?Follow us at @thenandnowspace for more