We have the perfect recipe for you if you love cornbread but are seeking something heartier and healthier.
This buttery cornbread dish is packed with summer vegetables, and zucchini takes center stage with a generous 3 1/2 cups in the mix.
The tangy jalapeño and sweet corn are the perfect supporting cast members to elevate this dish.
What's in it:
3 1/2 cups drained, shredded zucchini
16 oz shredded cheddar cheese, divided
1 diced white onion
1 cup thawed frozen corn
1 chopped jalapeño (remove seeds for a milder flavor)
2 eggs
1 1/2 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 (8.5 oz) box of corn muffin mix
Cornbread Casserole with Zucchini: A Recipe Guide
Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
Mix the ingredients: In a large bowl, combine the shredded zucchini, diced onion, corn, jalapeño, half of the shredded cheese, eggs, garlic powder, cumin, salt, and pepper.
Incorporate the corn muffin mix: Gradually stir in the corn muffin mix until everything is well combined.
Transfer to the dish: Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Bake: Cook in the preheated oven for 50-55 minutes, until the top is golden and the casserole is cooked through.
Serve warm and enjoy this delicious, veggie-packed cornbread casserole!