Easy Zucchini Cornbread Casserole
Easy Zucchini Cornbread Casserole is a delightful fusion of sweet corn and savory zucchini enveloped in fluffy cornbread. This comforting dish fills your kitchen with a warm, buttery aroma, making it perfect for brunch or family dinners. With its vibrant colors and irresistible taste, this casserole transforms even the most reluctant veggie eaters into fans. Simple to prepare and versatile enough to serve as a side or main course, it’s destined to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side/Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup sweet corn (fresh or frozen)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 large eggs
- 1 cup whole milk (or plant-based)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Grate the zucchinis until you have about two cups.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
- In another bowl, beat the eggs and milk until frothy. Combine with dry ingredients along with the grated zucchini and corn. Mix gently.
- Pour batter into the prepared dish. If desired, sprinkle cheese on top.
- Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For extra flavor, sauté the zucchini beforehand. Substitute zucchini with carrots or add jalapeños for a spicy twist. Store leftovers in an airtight container for up to three days; reheat at 350°F.