Description
This Zucchini Cornbread Casserole is a comforting and savory baked dish combining the fresh flavors of grated zucchini, sweet corn, and sharp cheddar cheese. Perfect as a side dish or a light meal, it features a moist cornmeal-based batter with a tender crumb, enhanced by green onions and just the right amount of seasoning. Easy to prepare and bake in under an hour, it’s a great way to use up summer zucchini and enjoy a wholesome, tasty casserole.
Ingredients
Scale
Vegetables and Dairy
- 2 large zucchini, grated
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Eggs
- 2 large eggs
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Prepare Zucchini: Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture. After resting, squeeze the zucchini firmly to remove any remaining liquid to avoid soggy batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, black pepper, and the remaining salt to evenly distribute leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted unsalted butter until fully blended and smooth, ensuring the eggs are well incorporated.
- Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently until just combined to avoid overmixing, which can make the casserole dense.
- Fold in Additional Ingredients: Carefully fold in the prepared zucchini, shredded cheddar cheese, chopped green onions, and corn kernels ensuring an even distribution without overworking the batter.
- Transfer to Baking Dish: Pour the batter into the greased baking dish and smooth the top with a spatula for an even surface, which helps with uniform baking.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes until the casserole is golden brown and a toothpick inserted in the center comes out clean, indicating it is cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing and serving, allowing flavors to set and ease of cutting.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to prevent a watery casserole.
- The corn kernels can be fresh, frozen (thawed), or canned. Drain canned corn before use.
- You can substitute buttermilk with whole milk mixed with 1 tablespoon of vinegar or lemon juice for a homemade buttermilk alternative.
- This casserole pairs well with grilled meats or a fresh salad for a wholesome meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
