Zucchini Cornbread Casserole
Indulge in a delightful blend of shredded zucchini, juicy corn, spicy jalapeño, and melted cheddar cheese, all harmoniously baked within a golden cornbread base. Every bite promises a symphony of flavors, making this Zucchini Cornbread Casserole an unmissable culinary masterpiece.
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Servings: 10
Ingredients
- 3 1/2 cups of zucchini shredded and thoroughly drained
- 1 white onion finely diced
- 16 ounces of premium cheddar cheese shredded and divided
- 1 cup of corn thawed from its frozen state
- 1 jalapeño finely diced (seeds can be removed to reduce heat)
- 2 large eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 package 8.5 oz of corn muffin mix
Instructions
- Preheat the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Concurrently, apply a light coat of non-stick cooking spray or butter to an 8x8 inch baking dish.
- In a spacious mixing bowl, combine the shredded zucchini, diced white onion, half of the shredded cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Ensure that the mixture is thoroughly combined.
- Gradually integrate the corn muffin mix into the aforementioned mixture, ensuring a consistent blend.
- Transfer the finalized mixture into the previously prepared baking dish. Evenly distribute the remaining cheddar cheese over the surface.
- Place the dish in the preheated oven and allow it to bake for approximately 50 to 55 minutes. The casserole is fully cooked when the center is set and the surface exhibits a golden-brown hue. Once done, remove from the oven and serve whilst still warm.
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