This savory-sweet Zucchini Cornbread Casserole combines moist cornbread, fresh zucchini, and melty cheese for a hearty, veggie-packed dish that’s perfect with chili, BBQ, or as a standalone meal. Easy to make and impossible to resist!
✨ Why You’ll Love This Recipe
✅ Sneaks in veggies – Even picky eaters will love it!
✅ Crispy edges, tender center – The perfect texture
✅ Great for leftovers – Tastes even better the next day
✅ Versatile – Serve as a side or main dish
π Ingredients
For the Casserole
2 cups shredded zucchini (about 2 medium, squeezed dry)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar (or honey)
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Wet Ingredients
1 cup buttermilk (or milk + 1 tbsp vinegar)
1/4 cup melted butter (or oil)
2 large eggs
Mix-Ins & Toppings
1 cup shredded cheddar cheese
1/2 cup corn kernels (fresh, canned, or frozen)
2 tbsp chopped jalapeΓ±os (optional, for spice)
1 tbsp butter (for topping)