Description
Indulge in the comforting flavors of this Zucchini Cornbread Casserole – a delightful blend of fresh zucchini and savory cornbread baked to perfection in one pan.
Ingredients
– 2 cups shredded zucchini
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup milk
– 1/4 cup sugar
Instructions
1. – Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
2. – In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. – In a separate bowl, whisk together the eggs, melted butter, milk, and sugar.
4. – Add the wet ingredients to the dry ingredients and stir until just combined.
5. – Spread the shredded zucchini evenly in the prepared baking dish.
6. – Pour the cornbread batter over the zucchini and use a spatula to gently spread it into an even layer.
7. – Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
8. – Allow the casserole to cool for 5-10 minutes before serving.
Notes
For a variation, try adding diced bell peppers or onions to the zucchini layer. The casserole can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American