If you’re looking for a dish that perfectly combines the moist, savory goodness of cornbread with the fresh, tender texture of zucchini, then this Zucchini Cornbread Casserole is for you! This recipe brings a delightful twist to traditional cornbread, incorporating grated zucchini and sweet corn for a casserole that’s bursting with flavor and texture. It’s the perfect side dish for any meal, or even a standalone delight for a light lunch. Whether you’re hosting a family dinner or a potluck, this Zucchini Cornbread Casserole will surely impress!
Ingredients:
- 2 medium zucchinis, grated (about 2 cups)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheddar cheese (optional, for extra flavor)
- 2 large eggs
- 1 cup milk
- 1/3 cup vegetable oil or melted butter
- 2 tablespoons sugar (optional, for a slightly sweet touch)
INSTRUCTIONS:
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