Description
Indulge in the comforting and flavorful combination of fresh zucchini and savory cornbread in this easy-to-make Zucchini Cornbread Casserole. This hearty dish is perfect for a quick weeknight meal or a satisfying family gathering.
Ingredients
– 2 cups shredded zucchini
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 2 eggs
– 2 tablespoons melted butter
– 1/4 cup grated cheddar cheese
Instructions
1. 1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. 2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. 3. In a separate bowl, beat the eggs and then stir in the buttermilk and melted butter.
4. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded zucchini.
5. 5. Pour the batter into the prepared baking dish and sprinkle the top with the grated cheddar cheese.
6. 6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. 7. Allow the Zucchini Cornbread Casserole to cool for 5-10 minutes before serving.
Notes
– For a crunchier top, broil the casserole for 2-3 minutes after baking.
– Experiment with different cheeses, such as Monterey Jack or Parmesan, for a twist on the flavor.
– Serve the casserole with a fresh salad or your favorite side dish for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American