My nana used to make this when I was growing up. It still slaps today!

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

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

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