Description
Easy Zucchini Cornbread Casserole is a delicious blend of tender zucchini, sweet corn, and gooey cheese baked to perfection. A comforting dish that’s perfect for family gatherings or potlucks.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup sweet corn (fresh or frozen)
- 1 cup fine ground cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 1 cup whole milk (or plant-based milk)
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Grate zucchinis and drain excess moisture using a colander if possible.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
- In another bowl, mix eggs, milk, and melted butter until smooth; then fold in the cheese.
- Gently fold the zucchini and corn into the wet mixture until combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes until golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg