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:

👨‍🍳 Instructions:

1. Preheat the Oven:
   Set your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Prepare the Dry Mix:
   In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and sugar.
3. Whisk the Wet Ingredients:
   In another bowl, beat the buttermilk, eggs, and melted butter until smooth and fully combined.
4. 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.
5. 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.
6. 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.