Description
Easy Zucchini Cornbread Casserole is a delightful fusion of sweet corn and tender zucchini, all baked to golden perfection. This comforting dish captures the essence of summer gatherings and family picnics, making it an ideal addition to your dining table. Perfect as a main dish or side, it’s not just tasty but also visually appealing with its vibrant colors. Whip it up for any occasion, from casual weeknight dinners to festive celebrations!
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cornmeal
- 1 cup shredded sharp cheddar cheese
- 2 large eggs (room temperature)
- 1 cup whole milk (or almond/oat milk)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cornmeal, baking powder, salt, and pepper.
- In another bowl, whisk together eggs and milk; fold in zucchini and corn.
- Combine wet ingredients with dry ingredients until just mixed; fold in cheddar cheese.
- Pour the mixture into the prepared baking dish and bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish/Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg