Zucchini Cornbread Casserole

Looking for a comforting, savory dish that combines fresh veggies and classic cornbread? This Zucchini Cornbread Casserole is just what you need! It’s a deliciously creamy, cheesy casserole loaded with zucchini and sweet corn, topped with a golden cornbread crust. Perfect for family dinners or potlucks!

Ingredients:

3 cups shredded zucchini (about 2 medium zucchinis)
1 cup canned or fresh corn kernels
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup mayonnaise
2 large eggs
1 package cornbread mix (or homemade cornbread batter)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2:
In a large mixing bowl, combine the shredded zucchini, corn, shredded cheese, sour cream, mayonnaise, eggs, salt, and pepper. Stir everything together until well blended.

Step 3:
Pour the cornbread mix over the vegetable mixture and gently fold to combine. The batter will be thick but spreadable.

Step 4:
Transfer the entire mixture into your prepared baking dish, smoothing the top evenly.

Step 5:
Bake uncovered for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6:
Let the casserole cool for a few minutes before serving. This dish pairs beautifully with grilled meats or a fresh salad.

This casserole is a wonderful way to use up summer zucchini while enjoying the comforting flavors of cornbread and cheese. It’s creamy, hearty, and sure to become a family favorite!