Zucchini Cornbread Casserole – The Ultimate Comfort Side Dish! 🥒🌽


1️⃣ Prep the Zucchini

  1. Shred zucchini, then squeeze out excess moisture with a towel (key for texture!).

2️⃣ Make the Batter

  1. Whisk dry ingredients (cornmeal, flour, sugar, baking powder, salt, garlic powder, pepper).

  2. In another bowl, mix wet ingredients (buttermilk, melted butter, eggs).

  3. Combine wet + dry, then fold in zucchini, corn, cheese, and jalapeños.

3️⃣ Bake to Perfection

  1. Pour into a greased 9x9-inch baking dish.

  2. Dot with 1 tbsp butter (for a golden crust).

  3. Bake at 375°F (190°C) for 30-35 mins until golden and a toothpick comes out clean.

4️⃣ Serve & Enjoy!

  • Let cool 5 mins, then slice and serve warm.

🔥 Pro Tips

🔹 Squeeze zucchini well – Prevents a soggy casserole.
🔹 Use cast iron – For extra crispy edges.
🔹 Add bacon – For a smoky twist (mix in 1/2 cup cooked crumbles).

🍽️ Serving Suggestions

  • With chili or soup – The perfect pairing!

  • Brunch option – Serve with eggs and hot sauce.

  • As a main dish – Top with sour cream & green onions.

🔄 Delicious Variations

  • Southwest style – Add black beans + cumin

  • Cheesy herb – Mix in fresh chives + Parmesan

  • Spicy kick – Use pepper jack cheese

📦 Storage Tips

  • Fridge: Keeps 3-4 days (reheat in oven for crispiness).

  • Freeze: Wrap slices for up to 2 months.

Final Verdict: Cornbread Meets Veggie Heaven! 🌟

This comforting, flavorful casserole is a must-try for zucchini lovers and skeptics alike—cheesy, corny, and utterly irresistible!

Ready to bake? Let’s get that golden crust going! 🍴

 

;