Zucchini Cornbread Casserole 🌽🥒🧀


 

For the Casserole:

  • 1 ½ cups shredded zucchini (squeezed dry in a towel)

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 small jalapeño, seeded & diced (optional for heat)

  • 1 cup shredded cheddar cheese

  • ½ cup diced onion

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • ½ tsp garlic powder

  • 2 large eggs

  • 1 cup milk (or buttermilk for extra tang)

  • ⅓ cup melted butter (or oil)

  • 2 tbsp honey (or sugar)

For Topping (Optional):

  • Extra shredded cheese

  • Sliced green onions

Step-by-Step Instructions

1. Prep the Zucchini

  • Shred zucchini, then squeeze out excess moisture with a clean towel.

2. Mix Dry & Wet Ingredients

  • In a large bowl, whisk cornmeal, flour, baking powder, salt, and garlic powder.

  • In another bowl, beat eggs, milk, melted butter, and honey.

3. Combine & Bake

  • Stir wet ingredients into dry until just combined.

  • Fold in zucchini, corn, jalapeño, onion, and cheese.

  • Pour into a greased 9x9-inch baking dish. Top with extra cheese if desired.

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

4. Cool & Serve!

  • Let rest 10 mins before slicing. Garnish with green onions.

Pro Tips for the Best Casserole

🌶 Mild version? Skip jalapeños or use bell peppers.
🧀 Cheesier? Add ½ cup crumbled feta or pepper jack.
🔥 Extra crispy edges? Bake in a cast-iron skillet.
🍽 Make it a meal – Serve with chili or grilled chicken.

Serving Suggestions

🍖 BBQ Side – Pair with pulled pork or ribs.
🥗 Vegetarian Main – Top with avocado and sour cream.
🌿 Brunch Twist – Serve with fried eggs and hot sauce.

Final Thoughts

This Zucchini Cornbread Casserole is comfort food with a fresh twist—sweet, savory, and packed with summer flavors. Will you make it spicy or mild? Let us know in the comments!

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