Description
This Zucchini Cornbread Casserole is a savory, comforting dish combining tender grated zucchini, sweet corn kernels, and sharp cheddar cheese in a moist and fluffy cornbread base. Perfect as a side for any meal or a hearty snack, it features a balanced blend of textures and flavors with a golden crust baked to perfection.
Ingredients
Scale
Zucchini Preparation
- 2 large zucchini, grated
- 1 teaspoon salt
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon black pepper
Wet Ingredients
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Add-ins
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Drain Zucchini: Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture. Then, squeeze the zucchini well to remove any remaining liquid — this step helps prevent sogginess in the casserole.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon black pepper. This creates the base dry mixture for the casserole.
- Combine Wet Ingredients: In a separate bowl, whisk together 3/4 cup buttermilk, 2 large eggs, and 1/4 cup melted unsalted butter until smooth and well blended.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined to avoid overmixing, which can toughen the texture.
- Fold in Add-ins: Incorporate the drained zucchini, 1 cup shredded cheddar cheese, 1/4 cup chopped green onions, and 1/2 cup corn kernels into the batter, folding carefully to distribute evenly without deflating the mixture.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top with a spatula for even cooking and an attractive finish.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the casserole turns golden brown on top, and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the casserole to cool for a few minutes before cutting and serving. This resting time helps the texture set and enhances flavor.
Notes
- Make sure to squeeze the zucchini thoroughly to avoid excess moisture in the casserole.
- You can substitute cheddar cheese with other sharp cheeses like Monterey Jack or Colby.
- Frozen or canned corn kernels should be thawed and drained before use.
- For extra flavor, consider adding herbs like thyme or parsley.
- This casserole can be served warm or at room temperature.
