Description
This Zucchini Cornbread Casserole is a delightful combination of tender zucchini, sweet corn, and cheesy cornbread. It’s a comforting and easy-to-make dish that’s perfect for any occasion.
Ingredients
Scale
Cornbread Mixture:
- 1 (8.5-ounce) box cornbread mix (such as Jiffy)
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Additional Ingredients:
- 2 medium zucchini, grated and excess moisture squeezed out
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the cornbread: In a large bowl, whisk together cornbread mix, sour cream, eggs, melted butter, salt, pepper, garlic powder, and paprika until smooth.
- Add remaining ingredients: Stir in grated zucchini, whole corn, creamed corn, and 3/4 cup cheddar cheese until combined.
- Bake: Pour the mixture into the prepared baking dish, spread evenly, sprinkle remaining cheddar cheese on top, and bake for 40–45 minutes until golden brown and set.
- Serve: Let it rest for 10 minutes before serving warm.
Notes
- For a spicier version, add 1 small diced jalapeño or 1/2 teaspoon chili powder.
- Leftovers keep well in the fridge for up to 4 days and can be reheated in the oven.
- This dish pairs perfectly with BBQ, chili, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 8 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
