This hearty and flavorful zucchini cornbread casserole is the perfect way to enjoy the abundance of summer produce. Packed with zucchini, corn, and a touch of spice, this dish is sure to become a family favorite.
Ingredients:
- 3 cups shredded zucchini
- 1 cup corn kernels, fresh or frozen
- 1 cup shredded cheddar cheese, divided
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/2 cup melted butter
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine zucchini, corn, 1/2 cup cheddar cheese, onion, and bell pepper.
- In a separate bowl, whisk together eggs, buttermilk, and melted butter.
- In a third bowl, combine flour, cornmeal, baking powder, baking soda, salt, black pepper, and cayenne pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and top with the remaining 1/2 cup cheddar cheese.
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.