Description
A delicious and unique twist on traditional cornbread, this Zucchini Cornbread Casserole combines the flavors of zucchini and corn for a moist and flavorful dish.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the grated zucchini, cornmeal, flour, baking powder, salt, and black pepper. Mix well.
- In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn kernels, diced onion, and shredded cheddar cheese. If using, add the garlic powder for extra flavor.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for about 10 minutes before slicing and serving.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the mixture.
- Substitute the cheddar cheese with feta or pepper jack for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg