Whenever I make this recipe, I always prepare extra for second helpings

Have you ever found yourself in a culinary rut, making the same dishes over and over again? Well, I have just the recipe to shake things up and introduce a burst of flavor to your dinner table! Introducing Zucchini Cornbread Casserole, a mouthwatering dish that combines the sweetness of cornbread with the freshness of zucchini. Trust me, once you try this recipe, you won’t be able to resist making it again and again.
Growing up, my family had a tradition of gathering together every Sunday for a home-cooked meal. It was a time to share stories, laugh, and savor the delicious food that was lovingly prepared. One Sunday, my Aunt Carol surprised us all with her latest culinary creation – Zucchini Cornbread Casserole. As we took the first bite, we were captivated by the tender zucchini and the irresistible aroma of freshly baked cornbread. It was a harmonious blend of flavors that left us craving for more. This recipe has become a beloved family favorite and every time I make it, it brings back memories of those cherished Sunday dinners.
Zucchini Cornbread Casserole
3 1/2 cups grated zucchini, thoroughly squeezed
16 ounces cheddar cheese, shredded and separated
1 cup thawed frozen corn kernels
1 onion, finely chopped
2 eggs
1 teaspoon each of garlic powder and cumin
Salt and pepper to taste
1 box (8.5 ounces) cornbread mix
1 jalapeño pepper, finely diced (seeds removed for milder taste, if desired)
1. Preheat the oven to 350°F and grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the grated zucchini, chopped onion, half of the shredded cheddar cheese, thawed corn kernels, diced jalapeño pepper (if using), eggs, garlic powder, cumin, salt, and black pepper. Mix well to combine.
3. Gradually add the cornbread mix to the zucchini mixture, stirring until just combined. Avoid overmixing.
4. Pour the batter into the prepared baking dish and spread it evenly.
Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
5. Bake in the preheated oven for 50 minutes, or until the cornbread is golden brown and cooked through. You can insert a toothpick into the center to check for doneness; if it comes out clean, the casserole is ready.
6. Remove the casserole from the oven and let it cool for a few minutes before serving.
7. Serve warm as a side dish or a main course. Enjoy!
This Zucchini Cornbread Casserole is a delightful twist on traditional cornbread, showcasing the versatility of zucchini in a comforting and wholesome dish. Whether you serve it as a side dish for barbecues or as a main course with a fresh salad, this casserole is sure to impress. So go ahead, save this recipe, and let your taste buds experience the joy of this delectable creation.
Credit: Cooktopcove

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