Cheesy Zucchini Cornbread Casserole
Cheesy Zucchini Cornbread Casserole is one of those recipes that feels like a warm hug after a long day. Growing up in the Midwest, comfort food has always held a special place in our hearts. This dish combines the familiar flavors of cornbread with the freshness of zucchini, enriched with melty cheese. It’s perfect for potlucks, family dinners, or a cozy night in. Plus, it’s a fantastic way to use up that excess zucchini from your garden or the farmers’ market.
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This casserole pairs wonderfully with a simple green salad or steamed veggies to keep things light. For a heartier meal, serve it alongside grilled chicken or a savory roast. And don’t forget a dollop of sour cream or a splash of hot sauce for an extra kick of flavor!
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Ingredients You’ll Need
Before we dive into the recipe, let’s gather the necessary ingredients. Here’s a comprehensive list:
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| Ingredient | Quantity |
|---|---|
| Grated zucchini | 2 cups (about 2 medium zucchinis) |
| 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 (fresh, canned, or frozen) | 1/2 cup |
| Chopped green onions | 1/4 cup |
Step-by-Step Directions
Preparation
- Preheat Your Oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish. This ensures the casserole cooks evenly and doesn’t stick to the dish.
- Prepare the Zucchini: Grate 2 medium zucchinis until you have about 2 cups. You can 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 step is crucial to prevent 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. Make sure the butter is not too hot to avoid cooking 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 this can result in a dense casserole.
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.
