My nana used to make this when I was growing up. It still slaps today!
- Preparation
- Preheat Your Oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish. Greasing ensures the casserole doesn’t stick and cooks evenly.
- Prepare the Zucchini: Grate 2 medium zucchinis until you have about 2 cups. Use a box grater or a food processor with a grating attachment. After grating, place the zucchini in a colander and press out any excess moisture. This prevents the casserole from becoming too soggy.
- Mixing the Dry Ingredients
- Combine Dry Ingredients: In a large bowl, mix together 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 1/2 tsp of black pepper, and 1/4 cup of granulated sugar. These ingredients form the base of your cornbread mixture.
- Mixing the Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted butter. Ensure the butter is cool enough not to cook the eggs.
- Combining Wet and Dry Ingredients
- Mix Together: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as overmixing can make the casserole dense.
- Adding the Final Touches
- Fold in the Goodies: Gently fold in the grated zucchini, 1 cup of shredded cheddar cheese, 1/2 cup of corn kernels, and 1/4 cup of chopped green onions. These additions bring a burst of flavor and texture to the dish.
- Baking the Casserole
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure even baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the casserole to cool for about 10 minutes before serving. This cooling period helps the flavors meld together and makes slicing easier.
Serving Suggestions
- Light and Fresh: Serve with a simple green salad or steamed vegetables for a balanced meal.
- Hearty Meal: Pair with grilled chicken or a savory roast for a more substantial meal.
- Extra Flavor: Add a dollop of sour cream or a splash of hot sauce for an extra kick.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual servings in the microwave or warm the whole casserole in the oven at 350°F (175°C) until heated through.
Additional Tips
- Customization: Feel free to add more veggies or switch up the cheese for a different flavor profile.
- Moisture Control: Ensuring the zucchini is well-drained is crucial for a non-soggy casserole.
Enjoy your warm, cheesy, and comforting Cheesy Zucchini Cornbread Casserole, a true delight that brings a touch of Midwest comfort to your table!