zucchini and cornbread casserole

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Intensity: Easy

Ingredients:

• 2 medium zucchinis, grated
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sugar (optional, for a touch of sweetness)
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup milk or buttermilk
• 1/4 cup vegetable oil or melted butter
• 2 large eggs, beaten
• 1/4 cup sour cream or Greek yogurt
• 1 cup canned or frozen corn kernels (drained if canned)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Prepare the Zucchini:
   • Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
3. Mix the Dry Ingredients:
   • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and sugar (if using).
4. Mix the Wet Ingredients:
   • In a separate bowl, combine the milk, vegetable oil, eggs, and sour cream. Whisk until smooth.
5. Combine Wet and Dry Ingredients:
   • Gradually pour the wet ingredients into the dry mixture. Stir until just combined.
   • Fold in the grated zucchini, corn kernels, and shredded cheese (if using). Be careful not to overmix.
6. Bake the Casserole:
   • Pour the batter into the prepared baking dish and smooth the top.
   • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Let the casserole cool for a few minutes before slicing. Serve warm as a side dish or a savory snack.

Note: This Zucchini and Cornbread Casserole is moist, cheesy (if you choose to add the cheese), and has a delicious balance of flavors from the sweet corn and savory zucchini. It makes for a great side dish for BBQs, potlucks, or weeknight dinners!