Zucchini Cornbread Casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8
Ingredients
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 cup creamed corn
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup diced green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or casserole dish.
- Prepare the Zucchini: Shred the zucchini using a box grater. Place it in a clean towel or paper towel, and squeeze out excess moisture. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder, and smoked paprika.
- Combine Wet Ingredients: In another bowl, whisk together the creamed corn, buttermilk, melted butter, and eggs until well combined.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded zucchini, cheddar cheese, and green onions.
- Bake: Pour the batter into the prepared baking dish. Smooth the top with a spatula.
- Cook: Bake for 35–40 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the casserole cool for 5–10 minutes before slicing and serving.
Tips and Variations
- Add protein: Mix in cooked, crumbled sausage or diced cooked chicken for a heartier dish.
- Spicy kick: Add diced jalapeños or a pinch of cayenne pepper.
- Gluten-free: Substitute all-purpose flour with a gluten-free baking mix.
Enjoy this flavorful and comforting Zucchini Cornbread Casserole! Let me know how it turns out. 😊