A Southern-inspired side of fresh zucchini, sweet corn & creamy cheese with a hint of heat from the jalapeno. A perfect compliment to grilled chicken, steaks or ribs
I make this recipe quite a few times each Summer when zucchini is in abundance. And I still I find myself wanting this as a side in the chilly months because it’s a cheese-topped cornbread casserole that happens to be filled with delicious zucchini and corn. Yum-O
I’ve shredded 4 cups of zucchini, chopped 1 medium onion, beaten 2 large eggs. After a short nap, I then shredded a 16 ounce block of cheddar, seeded & diced one jalapeno and measured out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper. I’m also using an 8.5 ounce of package of cornbread mix & one cup of corn
Sheesh. That was a mouthful. Well… it will be
Add all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well
Now let’s incorporate the package of muffin mix and the shredded cheese reserving some of the cheese for the topping
Place mixture in a 2 quart casserole that has been sprayed with non stick cooking spray
Top with the reserved cheese and put the casserole into an oven that has been preheated to 350 degrees F
Bake for 20 minutes or until the cheese is nicely browned and bubbly and a knife comes out clean when inserted in the center
I’d like to suggest that you double this recipe. I only make that recommendation based on my family They can clear this pan out in a matter of minutes 🙂
Try it for yourself and see how much your crowd loves it!
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Enjoy!
Simply Sundays! ~ Zucchini Cornbread Casserole
Ingredients
4 cups shredded zucchini
1 medium chopped onion
2 large eggs, beaten
16 ounce block of cheddar, shredded
1 cup of corn
1 jalapeno, seeded & diced
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon of black pepper
8.5 ounce of package of corn muffin mix
Directions
Preheat oven to 350 degrees F
Shred 4 cups of zucchini, chop 1 medium onion, beat 2 large eggs, shred a 16 ounce block of cheddar & seed & mince 1 jalapeno; Measure out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper and an 8.5 ounce of package of corn muffin mix
Add all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well
Mix all ingredients in a large mixing bowl and reserve half of the cheese for the topping
Place ingredients in a 2 quart casserole that has been sprayed with non stick cooking spray
Top with the remaining cheese and put the casserole into preheated oven; bake for 40-45 minutes when a knife comes out clean the the cheese is bubbly
Tools used to make this recipe
Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements
Simply Bamboo 20 X 14 Valencia Bamboo Cutting Board w/ Juice Groove
Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
KitchenAid Silicone Scraper Spatula, Tangerine
Pyrex Simply Store 11-Cup Rectangular Bakeware Dish
© Simply Sundays 2016
All rights reserved
You show corn in the picture, how much?
Good catch! Thanks! I edited the post – it’s one cup of corn. Enjoy!