May be an image of shepherd's pie and text that says 'America's JIFF oramuffinmis muffin corn Qualixy corn JIFFY and "JIFFY America'sFavor Favo υοι Value since add eлa and χ muffin 1930 milk NETWT METNTO'

Here’s a full, step-by-step article about Zucchini Cornbread Casserole written in an easy-to-follow style:

Zucchini Cornbread Casserole: A Comforting Twist on a Classic

Cornbread is already a favorite comfort food, but when you add fresh zucchini and bake it into a casserole, it becomes a hearty dish that works as both a side and a main course. This Zucchini Cornbread Casserole is moist, slightly sweet, and packed with flavor, making it perfect for family dinners, potlucks, or even a cozy weekend meal.

Ingredients You’ll Need

2 medium zucchinis, grated (about 2 cups)
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar (optional, for sweetness)
2 large eggs
1 cup milk (buttermilk works even better)
½ cup sour cream or plain yogurt
½ cup shredded cheddar cheese (optional, for extra flavor)
3 tablespoons butter, melted
½ cup corn kernels (fresh, frozen, or canned)

Step-by-Step Method

Step 1: Prepare the Zucchini

Wash and grate the zucchinis. Place them in a clean kitchen towel and squeeze out as much water as possible. This prevents the casserole from becoming soggy.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir well so the leavening agents are evenly spread throughout.