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Zucchini Cornbread Casserole

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A comforting casserole that combines the sweet warmth of cornbread with the fresh taste of zucchini and corn, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup corn (fresh or frozen)
  • 1 jalapeño, diced (optional)
  • 1 cup cornmeal
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the zucchini by grating it and draining excess moisture with salt.
  3. Mix the dry ingredients: cornmeal, baking powder, and salt in a large bowl.
  4. Combine the wet ingredients: milk, eggs, and olive oil in a separate bowl.
  5. Incorporate the grated zucchini, corn, and jalapeño into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and stir gently.
  7. Add in the shredded cheese, folding it into the batter.
  8. Transfer the mixture to a greased 9×13-inch baking dish.
  9. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  10. Cool for 10 minutes before slicing and serving.

Notes

This casserole can be prepared a day in advance and refrigerated. Add extra baking time if it’s chilled.

Nutrition

Keywords: casserole, cornbread, zucchini

Find it online: https://butteredtable.com/one-pan-zucchini-cornbread-casserole/