Description
Indulge in the perfect balance of tender zucchini and savory cornbread with this homemade, comforting Zucchini Cornbread Casserole. It’s a delicious and satisfying main dish the whole family will love.
Ingredients
– 2 cups shredded zucchini
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup milk
– 1/4 cup vegetable oil
– 1 egg
– 1/2 cup shredded cheddar cheese
Instructions
1. – Preheat oven to 375°F. Grease an 8-inch baking dish.
2. – In a medium bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
3. – In a separate bowl, whisk together the milk, oil, and egg.
4. – Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the shredded zucchini and cheddar cheese.
5. – Pour the batter into the prepared baking dish and spread evenly.
6. – Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the casserole to cool for 5 minutes before serving.
Notes
For extra flavor, try adding diced onions, bell peppers, or herbs to the batter. You can also experiment with different cheese varieties. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American