My nana used to make this when I was growing up. It still slaps today!

 

Cheesy Zucchini Cornbread Casserole

After a long day, nothing beats coming home to a comforting dish like Cheesy Zucchini Cornbread Casserole. Comfort food has always been very important to me because of my Midwest upbringing. The comforting taste of cornbread meets the brightness of zucchini in this meal, which is topped with gooey cheese. A night in, a potluck, or a family meal would all be ideal occasions for this. On top of that, it's a great method to use any extra zucchini you may have picked up at the market or from your garden.

To keep things light, this dish goes well with a simple green salad or steamed vegetables. Pair it with some grilled chicken or a flavorful roast for a heartier dinner. If you want it very spicy, add some hot sauce or sour cream on top!

Servings: 6

Ingredients

• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup shredded cheddar cheese
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup chopped green onions

Instructions

1. Preheat the Oven

1. Grease a 9x9-inch baking dish and set oven temperature to 375°F (190°C).

2. Mix Dry Ingredients (5 minutes)

1. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.

3. Mix Wet Ingredients (5 minutes)

1. In another bowl, whisk together the buttermilk, eggs, and melted butter.

4. Combine Mixtures (5 minutes)

1. Stir the dry ingredients into the wet ingredients until just combined.
2. Fold in the shredded zucchini, corn kernels, chopped green onions, and shredded cheddar cheese.

5. Bake (25-30 minutes)

1. Transfer the batter to the prepared baking dish and smooth the top.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

6. Cool and Serve (10 minutes)

1. After baking, let the casserole cool for 10 minutes before serving. Enjoy!

Tips and Variations

• To make it spicier, add chopped jalapeños or a pinch of cayenne pepper to the batter.
• Substitute mozzarella or a Mexican cheese blend for cheddar if desired.
• For a lower-carb version, use almond flour instead of all-purpose flour.
• For a vegan option, use your favorite plant-based dairy and cheese substitutes. Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).