Cheesy Zucchini Cornbread Casserole is one of those recipes that feels like a warm hug after a long day. Growing up in the Midwest, comfort food has always held a special place in my heart. This dish combines the familiar flavors of cornbread with the freshness of zucchini, enriched with melty cheese. It’s perfect for potlucks, family dinners, or a cozy night in. Plus, it’s a fantastic way to use up that excess zucchini from your garden or the farmers’ market.
This casserole pairs wonderfully with a simple green salad or steamed veggies to keep things light. For a heartier meal, serve it alongside grilled chicken or a savory roast. And don’t forget a dollop of sour cream or a splash of hot sauce for an extra kick of flavor!
Cheesy Zucchini Cornbread Casserole
Servings: 6
Ingredients
2 cups grated zucchini (about 2 medium zucchinis)
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup chopped green onions
Directions
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for about 10 minutes before serving. Enjoy!
Variations & Tips
For a spicier version, try adding some chopped jalapeños or a dash of cayenne pepper to the batter. If you’re not a fan of cheddar, mozzarella or a Mexican cheese blend work just as well. For those looking to reduce carbs, you can experiment with almond flour instead of all-purpose flour. And if you’re vegan, swap the eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use your favorite plant-based cheese and milk.
