My nana used to make this recipe when I was growing up. It still slaps today!
This savory and flavorful Cheesy Zucchini Cornbread Casserole is a delightful combination of cornbread, zucchini, cheese, and herbs. It’s a perfect side dish for any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grated zucchini | 2 cups |
| Cornmeal | 1 cup |
| All-purpose flour | 1/2 cup |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Granulated sugar | 1/4 cup |
| Buttermilk | 1 cup |
| Large eggs | 2 |
| Melted butter | 1/4 cup |
| Shredded cheddar cheese | 1 cup |
| Corn kernels | 1/2 cup |
| Chopped green onions | 1/4 cup |
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Allow the casserole to cool for about 10 minutes before serving. Enjoy!
