Cheesy Zucchini Cornbread Casserole

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The “Summer-Gold” Zucchini Cornbread

This version uses a “Sour Cream Fold” to ensure the casserole stays moist for days, making it the perfect “make-ahead” dish for a barbecue.

CategoryDetails
Prep Time20 minutes
Bake Time35–40 minutes
Total Time1 hour
Yield10–12 Servings

🍴 Ingredients

  • The “Garden” Prep:
    • 2 cups Grated zucchini (about 2 medium)
    • 1 cup Sweet corn (fresh, frozen, or canned/drained)
  • The “Batter” Core:
    • 1 box (8.5 oz) Corn muffin mix (like Jiffy)
    • 2 Large eggs
    • ½ cup Sour cream
    • 4 tbsp Melted butter
  • The “Cheesy” Soul:
    • 1 ½ cups Sharp Cheddar cheese (shredded)
    • 1 tsp Onion powder & ½ tsp Garlic powder
    • Optional: 1 small jalapeño (finely diced) for a “Texas” kick

👩‍🍳 Instructions

1. The “Hydration-Drop” Prep

  • Preheat your oven to 175°C (350°F). Grease a 9-inch square baking dish or a cast-iron skillet.
  • The Rule: Toss your grated zucchini with a pinch of salt in a colander. After 10 minutes, wrap it in a clean towel and squeeze until no more water comes out. You should be left with about 1 cup of “zucchini meat.”

2. The “Cloud” Batter

  • In a large bowl, whisk the eggs, sour cream, and melted butter.
  • Stir in the corn muffin mix, onion powder, and garlic powder until just combined.

3. The “Cheesy” Fold

  • Fold in the squeezed zucchini, the corn kernels, and 1 cup of the Cheddar cheese. (And the jalapeño if you’re using it!)

4. The “Golden-Crown” Bake

  • Pour the batter into your prepared dish. Sprinkle the remaining ½ cup of Cheddar over the top.
  • Bake for 35–40 minutes.
  • The Visual Cue: The top should be a deep golden brown and the center should “spring back” when lightly touched.

5. The “Set” Rest

  • The Rule: Let the casserole sit for 10 minutes before slicing. This allows the cornmeal to fully absorb the remaining moisture, giving you clean, perfect squares.

The “Honey-Glaze” Hack: Five minutes before the casserole comes out of the oven, brush the top with a mixture of 1 tbsp honey and 1 tbsp melted butter. It creates a sweet-and-salty crust that pairs perfectly with the savory zucchini.

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