“The best thing to make with a box of Jiffy!”
Looking for a crowd-pleasing side dish that bridges the gap between fresh garden produce and hearty comfort food? This Zucchini Cornbread Casserole is the perfect answer. It takes the familiar, slightly sweet profile of classic cornbread and elevates it with savory cheddar, fresh zucchini, and a gentle kick of jalapeño. The zucchini adds moisture and hidden nutrients, ensuring every bite stays tender and flavorful, while the cheese forms a golden, crispy crust on top that is impossible to resist. It’s a versatile dish that works just as well at a backyard barbecue as it does on your holiday dinner table.
ADVERTISEMENT
Zucchini Cornbread Casserole
Ingredients:
| Ingredient | Quantity |
| Shredded zucchini (well drained) | 3 1/2 cups |
| White onion, diced | 1 |
| Shredded cheddar cheese (divided) | 16 oz |
| Frozen corn, thawed | 1 cup |
| Jalapeño, diced (remove seeds for less spice) | 1 |
| Eggs | 2 |
| Garlic powder | 1 tsp |
| Cumin | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Corn muffin mix | 1 (8.5 oz) box |
Step-by-Step Directions:
-
Prep the Oven and Pan: Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
-
Combine the Base: In a large mixing bowl, combine the drained zucchini, diced onion, half of the shredded cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Stir until well combined.
-
Add the Mix: Slowly fold the corn muffin mix into the wet ingredients, stirring until fully incorporated into a uniform batter.
-
Bake: Transfer the mixture into your prepared baking dish. Spread it out evenly and top with the remaining shredded cheese.
-
Cook and Serve: Bake for 50/55 minutes, or until the center is set and the top is beautifully golden brown. Serve warm while the cheese is still melty.
