Description
This Easy Zucchini Cornbread Casserole is a delightful fusion of summer flavors that transforms simple ingredients into a hearty dish. Filled with fresh zucchini and sweet corn, it features a golden, cheesy crust that’s perfect for gatherings or cozy family dinners. Easy to prepare, this casserole will impress your guests and become a favorite in your home.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup sweet corn (fresh or frozen)
- 1 cup medium-ground cornmeal
- 1 cup shredded cheddar cheese
- 3 large eggs
- 1 cup whole milk
- ½ cup melted butter
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
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 using a clean kitchen towel.
- In a large bowl, whisk together cornmeal, baking powder, salt, and pepper.
- In another bowl, combine melted butter, eggs, milk, and shredded cheese until smooth.
- Fold the grated zucchini and sweet corn into the wet mixture gently.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until golden brown on top and set in the center.
- Let cool for about 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in spices like cayenne pepper or fresh herbs. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F for optimal texture.