Cornbread is a beloved staple in many households, offering a warm and comforting side dish that pairs perfectly with a variety of meals. But what if you could elevate this classic dish by adding a hearty dose of vegetables and bold flavors? Enter the Zucchini Cornbread Casserole, a dish that not only satisfies your cornbread cravings but also adds a nutritious punch to your plate. Packed with shredded zucchini, sweet corn, and a hint of spicy jalapeño, this casserole is both delicious and nourishing.
Ingredients You’ll Need
To make this flavorful Zucchini Cornbread Casserole, you’ll need the following ingredients:
Ingredient Quantity
Zucchini, drained and shredded 3 1/2 cups
Cheddar cheese, shredded 16 ounces (divided)
White onion, diced 1 medium
Frozen corn, thawed 1 cup
Jalapeño, chopped 1 (seeds removed for milder flavor, if desired)
Eggs 2 large
Garlic powder 1.5 milligrams
Cumin 2 teaspoons
Black pepper 1/2 teaspoon
Salt 1 teaspoon
Corn muffin mix (8.5 oz box) 1 box
Step-by-Step Guide to Making Zucchini Cornbread Casserole
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