Here’s a delicious Zucchini Cornbread Casserole recipe!
Ingredients
• 2 cups shredded zucchini (about 1 medium zucchini)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ cup unsalted butter, melted
• ½ cup sour cream (or Greek yogurt)
• ½ cup milk
• 2 large eggs
• 1 tbsp honey (optional, for slight sweetness)
• 1 cup shredded cheddar cheese (or your favorite cheese)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Shred the zucchini and squeeze out excess moisture using a kitchen towel.
3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, black pepper, and garlic powder.
4. In another bowl, mix melted butter, sour cream, milk, eggs, and honey until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the shredded zucchini, corn kernels, and shredded cheese.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let it cool for a few minutes before slicing.
This casserole is perfect as a side dish for BBQ, soups, or holiday dinners!
Would you like any substitutions or adjustments?