My nana used to make this amazing recipe when I was growing up. It still slaps today!

This Cheesy Zucchini Cornbread Casserole is a moist, savory, and flavorful side dish or light meal. It combines the texture of classic cornbread with grated zucchini, corn kernels, and a generous amount of melted cheddar cheese. The buttermilk gives it a tender crumb, making it a perfect accompaniment to barbecue or chili.

Cheesy Zucchini Cornbread Casserole

Ingredients:

How To Make Cheesy Zucchini Cornbread Casserole:

1. Step 1: Prep & Preheat: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Step 2: Mix Dry Ingredients: In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
3. Step 3: Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
4. Step 4: Combine All 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.
5. Step 5: 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.
6. Step 6: Serve: Allow the casserole to cool for about 10 minutes before serving. Enjoy!