Here’s a delicious and detailed recipe for Zucchini Cornbread Casserole—a cozy, hearty dish combining the sweetness of cornbread with fresh zucchini and a hint of cheese. It’s perfect as a side dish or a stand-alone meal!
Ingredients
- For the Cornbread Mix:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp sugar (optional, for sweetness)
- For the Casserole:
- 2 cups grated zucchini (about 1 large or 2 medium zucchinis)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 2 large eggs
- 1/2 cup buttermilk (for a tangy flavor, or milk if preferred)
- 1/4 cup melted butter or vegetable oil
- 1 cup shredded cheddar cheese (or a blend of your choice)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- Freshly ground black pepper to taste
- Chopped fresh herbs (e.g., chives or parsley) for garnish, if desired
Instructions
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