Zucchini Cornbread Casserole
Ingredients
- 2 medium zucchini grated and well-drained
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ¾ cup buttermilk or milk + 1 teaspoon vinegar
- ⅓ cup melted butter or olive oil
- 1 tablespoon honey or sugar
- 1 cup shredded cheddar cheese
- ½ cup corn kernels fresh, canned, or frozen
- Optional: ¼ cup chopped green onions or jalapeños
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or line with parchment paper.
- Grate zucchini using a box grater and squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
- Add drained zucchini, shredded cheese, and corn kernels to the wet mixture and stir gently.
- Add dry ingredients to the wet mixture and mix just until combined.
- Pour batter evenly into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes until golden and a toothpick inserted in the center comes out clean.
- If browning too quickly, loosely cover with foil during the last 10 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
Drain zucchini thoroughly to avoid a gummy or dense center.
Do not overmix the batter or the casserole may turn tough.
Sharp cheddar gives the best flavor balance.
This casserole slices best after resting for a few minutes.
Reheat in the oven to maintain texture; microwaving softens i