We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.
What is needed
2.5 cups of zucchini, shredded and set aside to drain
1 chopped white onion and 16 ounces (split) of shredded cheddar cheese
Thawed corn, measuring 1 cup
1 chopped jalapeño (to make it milder, remove the seeds).
two eggs
2 milligrams of garlic powder
one teaspoon of cumin flour
1/4 teaspoon of salt
1/2 teaspoon of black pepper
One 8.5-oz package of corn muffin mix
Zucchini Cornbread Casserole Recipe Details
Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.
Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.
Add the corn muffin mix slowly, mixing until incorporated.
After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.
Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.