Cheesy Zucchini Cornbread Casserole is a comforting and flavorful side dish that combines the sweetness of cornbread with the freshness of zucchini and the creaminess of cheese. This dish is perfect for family dinners, potlucks, or holidays, and is sure to be a crowd-pleaser with its moist texture and cheesy goodness. It’s a great way to use up summer zucchini while adding a bit of comfort to any meal.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 1/2 cups shredded zucchini (about 2 medium zucchinis)
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup canned corn (drained)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish with nonstick cooking spray.
- Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out any excess moisture to avoid a watery casserole.
Step 2: Mix the Batter
- In a large mixing bowl, combine the cornbread mix, sour cream, milk, melted butter, and eggs. Stir until well combined.
- Add the shredded zucchini, shredded cheddar cheese, corn, salt, and black pepper. Stir until all ingredients are well incorporated.
Step 3: Bake the Casserole
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole cool for about 10 minutes before serving.
Step 4: Serve
- Slice the casserole into squares and serve warm. It pairs wonderfully with grilled meats, roasted vegetables, or as a side dish for a hearty stew.
Cooking Notes
- Zucchini: Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent the casserole from becoming soggy.
- Cheese: Cheddar cheese works great in this recipe, but you can use other types of cheese like Monterey Jack or Colby for different flavor profiles.
- Cornbread Mix: Jiffy cornbread mix is a classic option, but any cornbread mix will work. You can also make your own cornbread mix if you prefer.
Variations
Spicy Zucchini Cornbread Casserole
- Add 1/4 teaspoon of cayenne pepper or 1 finely chopped jalapeño to the batter for a spicy kick.
Bacon Cheesy Cornbread Casserole
- Fold in 1/2 cup of cooked, crumbled bacon for added smokiness and savory flavor that pairs well with the sweetness of the cornbread.
Herb Zucchini Cornbread Casserole
- Add 1 teaspoon of dried thyme or rosemary to the batter for an herby twist that adds a depth of flavor to the casserole.
Frequently Asked Questions (FAQs)
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole and store it, covered, in the refrigerator for up to 24 hours before baking. When ready to bake, let it come to room temperature for about 15-20 minutes before placing it in the oven.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Can I Use Fresh Corn Instead of Canned Corn?
Absolutely! Fresh corn works well in this recipe. Use about 1/2 cup of corn kernels cut off the cob for a fresher taste.
Cheesy Zucchini Cornbread Casserole is a delicious and versatile side dish that brings together the best of summer zucchini, comforting cornbread, and melty cheese. It’s easy to make and perfect for a variety of occasions, from weeknight dinners to holiday celebrations. Customize it to your liking with added spices or ingredients, and enjoy this warm, cheesy, and flavorful casserole with your favorite main dishes.
Happy cooking, and enjoy every cheesy, comforting bite of this cornbread casserole!
