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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.