Description
A delicious and unique twist on traditional cornbread, this Zucchini Cornbread Casserole combines the sweetness of corn with the moisture of zucchini for a delightful dish.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup cornmeal
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the grated zucchini, cornmeal, milk, eggs, and melted butter.
- Add the corn kernels, baking powder, salt, and black pepper to the mixture and stir until well combined.
- If using, fold in the shredded cheese.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
Notes
- For added flavor, consider adding chopped onions or bell peppers.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Zucchini Cornbread, Zucchini recipe, Zucchini Bread