My nana used to make this recipe when I was growing up. It still slaps today!
Cheesy Zucchini Cornbread Casserole
A savory, comforting dish that combines moist cornbread with zucchini, cheese, and herbs—perfect as a hearty side for any meal.
🧾 Ingredients:
| Ingredient | Amount |
|---|---|
| Grated zucchini | 2 cups |
| Cornmeal | 1 cup |
| All-purpose flour | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Granulated sugar | ¼ cup |
| Buttermilk | 1 cup |
| Large eggs | 2 |
| Melted butter | ¼ cup |
| Shredded cheddar cheese | 1 cup |
| Corn kernels | ½ cup |
| Chopped green onions | ¼ cup |
👨🍳 Instructions:
- Preheat the Oven:
Set your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. - Prepare the Dry Mix:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and sugar. - Whisk the Wet Ingredients:
In another bowl, beat the buttermilk, eggs, and melted butter until smooth and fully combined. - Combine Everything:
Pour the wet ingredients into the bowl of dry ingredients. Stir until just mixed—avoid overmixing. Gently fold in the zucchini, cheese, corn, and green onions. - Bake the Casserole:
Pour the batter into your prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. - Cool and Serve:
Let the casserole rest for about 10 minutes before slicing and serving. It’s delicious warm and pairs beautifully with just about anything.
