Description
Indulge in the delightful flavors of this Easy Zucchini Cornbread Casserole, a perfect blend of sweet corn and tender zucchini baked into a fluffy cornbread dish. Ideal for potlucks, family gatherings, or a cozy weeknight dinner, this casserole is not only simple to prepare but also guarantees smiles at the table. With its vibrant golden hue and comforting texture, it’s a must-try recipe that will have everyone asking for seconds.
Ingredients
Scale
- 1 medium zucchini (grated)
- 1 cup sweet corn (fresh off the cob or frozen)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, mix cornmeal, flour, baking powder, salt, and pepper until well combined.
- In another bowl, whisk together milk, melted butter, and eggs. Fold in grated zucchini, sweet corn, and cheddar cheese.
- Combine wet ingredients with dry ingredients gently until just mixed.
- Pour into the prepared baking dish and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 245
- Sugar: 3g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg