My nana used to make this when I was growing up. It still slaps today!

Cheesy Zucchini Cornbread Casserole sounds absolutely delightful and is indeed a wonderful comfort food that brings together the richness of cornbread with the fresh and tender taste of zucchini. It’s perfect for any occasion, from a casual family dinner to a more formal gathering. Here’s a detailed and easy-to-follow recipe for making this cozy casserole: Cheesy Zucchini Cornbread Casserole Ingredients IngredientQuantityGrated zucchini2 cups (about 2 medium zucchinis)Cornmeal1 cupAll-purpose flour1/2 cupBaking powder1 tspBaking soda1/2 tspSalt1/2 tspBlack pepper1/2 tspGranulated sugar1/4 cupButtermilk1 cupLarge eggs2Melted butter1/4 cupShredded cheddar cheese1 cupCorn kernels (fresh, canned, or frozen)1/2 cupChopped green onions1/4 cup Step-by-Step Directions on next page... 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!

My nana used to make this when I was growing up. It still slaps today!

Cheesy Zucchini Cornbread Casserole

Ingredients

Step-by-Step Directions on next page…

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