Description
This Easy Zucchini Cornbread Casserole is a delightful blend of sweet corn and tender zucchini, perfect for any meal. With its fluffy texture and golden crust, this comforting dish brings the warmth of summer picnics to your table. Quick to prepare and packed with flavor, it’s an ideal choice for busy weeknights or gatherings with family and friends.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup corn kernels (fresh or frozen)
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup whole milk
- 1/2 cup melted butter
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
- In another bowl, combine milk, eggs, and melted butter. Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Stir in grated zucchini and corn until evenly distributed.
- 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
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (112g)
- Calories: 200
- Sugar: 3g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg