This Zucchini Cornbread Casserole is 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 tablespoon of The Spice Apothecary’s Everyday Seasoning. 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 40 – 45 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!
We love to serve this with our Barbecue Spareribs or Beer Can Chicken
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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 tablespoon of The Spice Apothecary’s Everyday Seasoning
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 tablespoon of The Spice Apothecary’s Everyday Seasoning 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
Incorporate the package of muffin mix & half the cheese, reserve the other 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
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Do you salt and drain the zucchini first?
The cornbread soaks up any excess zucchini liquid and just makes it moist & delicious! So, no, I don’t salt and drain it but if you like a drier version of the casserole, go for it! 😉
Tastes pretty good with honey on top!
YUM! What an awesome idea!
Hi. You said 20 minutes in the but in the recipe it says 40-45 mins
Good catch! I made the correction, TY! It’s definitely closer to 40 minutes. Just make sure to check the casserole for doneness as oven temps vary.
You show corn in the picture, how much?
Good catch! Thanks! I edited the post – it’s one cup of corn. Enjoy!