This savory Cheesy Zucchini Cornbread Casserole is a delicious spin on classic cornbread. It blends the natural sweetness of corn with the fresh flavor of zucchini and the richness of melted cheddar for a moist, flavorful bake. Perfect as a comforting side or a standout dish at any cookout or gathering.
| Ingredient | Quantity |
|---|---|
| Shredded zucchini | 1 ½ cups (about 2 medium) |
| Cornbread mix (8.5 oz box) | 1 box |
| Sour cream | ½ cup |
| Milk | ½ cup |
| Melted butter | ½ cup |
| Large eggs | 2 |
| Shredded cheddar cheese | 1 cup |
| Canned corn, drained | ½ cup |
| Salt | ÂĽ teaspoon |
| Black pepper | ÂĽ teaspoon |
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with nonstick spray. Grate the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much liquid as possible to avoid a soggy bake.
In a large bowl, mix the cornbread mix, sour cream, milk, melted butter, and eggs until smooth. Fold in the zucchini, shredded cheese, drained corn, salt, and pepper. Stir until everything is evenly combined.
Pour the batter into your greased baking dish and spread it evenly. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the casserole cool for about 10 minutes before slicing into squares. Serve warm as a savory side with grilled meats, stews, or your favorite comfort meals.
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