Description
Delight in this scrumptious Zucchini Cornbread Casserole, a simple yet flavorful dish that combines the freshness of zucchini with the comforting taste of cornbread. Perfect as a side or a standalone treat!
Ingredients
Scale
Zucchini Mixture:
- 1 cup grated zucchini, squeezed dry
Cornbread Batter:
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/2 cup sour cream
- 1/3 cup milk
- 2 large eggs
Additional Ingredients:
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon melted butter (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish with melted butter.
- Mix the batter: In a large bowl, whisk sour cream, milk, and eggs. Stir in cornbread mix. Add zucchini, corn, cheese, green onions, garlic powder, salt, and pepper. Mix well.
- Bake: Pour the batter into the dish and bake for 35–40 minutes until golden and a toothpick comes out clean.
- Serve: Cool for 5–10 minutes before slicing and serving.
Notes
- Enhance with jalapeños or bacon
- Pair with chili or grilled meats
- Reheat leftovers in oven or microwave
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
