Cheesy Zucchini Cornbread Casserole
A comforting Midwest classic that brings together the savory goodness of cornbread, fresh zucchini, and melty cheese. Perfect for potlucks, family dinners, or cozy nights in, this casserole offers a delicious way to enjoy garden-fresh produce with minimal fuss.
INGREDIENTS:
2 cups grated zucchini about 2 medium zucchinis
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup corn kernels fresh, canned, or frozen
1/4 cup chopped green onions
DIRECTIONS:
Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Combine the wet ingredients with the dry ingredients, stirring until just combined.
Fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for about 10 minutes before serving.