Cornbread has always been a cozy favorite, the kind of side dish that feels like a warm hug. But what if you could take this classic comfort food and make it even better? That’s where Zucchini Cornbread Casserole comes in. Loaded with shredded zucchini, sweet corn, gooey cheddar, and a little jalapeño heat, this recipe is hearty, flavorful, and packed with nutrition. It’s the perfect way to sneak in extra veggies without sacrificing taste.
Ingredients You’ll Need
- 3 ½ cups zucchini, drained and shredded
- 16 ounces cheddar cheese, shredded (divided)
- 1 medium white onion, diced
- 1 cup frozen corn, thawed
- 1 jalapeño, chopped (remove seeds for less heat)
- 2 large eggs
- 1.5 milligrams garlic powder
- 2 teaspoons cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 box (8.5 oz) corn muffin mix
Step-by-Step Guide to Making Zucchini Cornbread Casserole
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray so your casserole won’t stick.
2. Mix the Base
In a large bowl, combine the zucchini, onion, corn, jalapeño, and half the cheddar cheese. Add in the eggs, garlic powder, cumin, salt, and black pepper. Stir until everything is evenly mixed.
3. Add the Corn Muffin Mix
Slowly fold the corn muffin mix into the zucchini mixture. Stir until the batter is thick and there are no dry spots left.
4. Transfer to the Dish
Spread the batter into the prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
5. Bake Until Golden
Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. For an extra crispy top, switch to broil for the last 2–3 minutes.
6. Rest and Serve
Let the casserole sit for about 10 minutes after baking. This helps it firm up and makes slicing easier. Serve warm and enjoy the cheesy, veggie-packed goodness.
This Zucchini Cornbread Casserole is perfect as a side dish for family dinners, potlucks, or holiday gatherings. It’s wholesome, flavorful, and guaranteed to impress—even people who claim they don’t like vegetables will be going back for seconds.