Zucchini Cornbread Casserole recipe for you to try:
Ingredients:
2 medium zucchinis, grated
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
1 small onion, diced
1 cup sour cream
1/2 cup milk
1/2 cup butter, melted
2 large eggs
1 box (8.5 oz) cornbread mix (like Jiffy)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
Optional: fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Grate the zucchini, then place it in a clean towel and squeeze out excess moisture.
3. In a large bowl, whisk the eggs, sour cream, melted butter, and milk until smooth.
4. Add the cornbread mix, salt, pepper, garlic powder, and paprika to the wet mixture and stir until combined.
5. Fold in the grated zucchini, corn kernels, shredded cheese, and diced onion. Mix until evenly distributed.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for about 10 minutes before serving. Garnish with fresh herbs if desired.
Enjoy this comforting dish as a side or a light main course!
