Cheesy Garden Zucchini Cornbread Casserole You’ll Love!
A delicious and cheesy cornbread casserole packed with garden-fresh zucchini and corn, perfect for a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the grated zucchini, corn, and shredded cheese.
- In another bowl, whisk together the cornmeal, milk, eggs, melted butter, baking powder, salt, and pepper.
- Mix the wet ingredients into the zucchini and corn mixture until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before serving.
Notes
- For added flavor, consider adding chopped onions or bell peppers.
- This dish can be made ahead of time and reheated.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg