Instructions
- Prep the Ingredients: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar casserole dish. Grate the zucchini, then squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
- Prepare the Cornbread Mix: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Set this dry mix aside.
- Mix the Wet Ingredients: In a large mixing bowl, beat the eggs until smooth, then add in the buttermilk and melted butter, whisking until well combined.
- Combine for the Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Add the grated zucchini, corn, and shredded cheese, folding them in gently. Add garlic and onion powders for added flavor, along with a pinch of black pepper. Ensure everything is well distributed without overmixing.
- Bake: Pour the batter into the prepared casserole dish and spread it out evenly. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the casserole cool for 10 minutes before serving. Garnish with fresh herbs if desired.
This Zucchini Cornbread Casserole is perfect for brunch, a side for soups, or even a main dish with a green salad. Enjoy!
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