Zucchini Cornbread Casserole
This comforting Zucchini Cornbread Casserole combines sweet cornbread with tender zucchini for a delightful side or main dish. It’s easy to make and perfect for using up that garden zucchini!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups shredded zucchini, excess moisture squeezed out
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine eggs, buttermilk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the shredded zucchini and cheddar cheese (if using).
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
Serve warm with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch.
Find it online: https://kierasrecipes.com/zucchini-cornbread-casserole/