Description
Looking for a comforting dish that combines the sweetness of corn and the earthiness of zucchini? This Easy Zucchini Cornbread Casserole is your answer! With its golden, fluffy texture, this casserole is perfect for any occasion—from family dinners to potlucks. It’s easy to make, visually appealing, and offers a delightful blend of flavors that will have everyone coming back for seconds. Enjoy it warm, perhaps topped with butter or honey, and watch as it becomes a favorite at your table!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 2 large eggs
- 1 cup milk (whole or plant-based)
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Grate the zucchinis and squeeze out excess moisture.
- In a bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
- In another bowl, beat eggs with milk; stir in melted butter.
- Combine wet and dry ingredients gently; fold in zucchini and corn until just mixed.
- Pour mixture into the prepared dish; bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg