Cheesy Zucchini Cornbread Casserole is a rich, comforting, and family-friendly side dish that combines moist cornbread, fresh zucchini, sweet corn, and melted cheese. This easy casserole recipe is perfect for weeknight dinners, Sunday meals, holidays, or potluck gatherings. It is also an excellent way to use fresh summer zucchini and transform it into a flavorful dish that pairs well with almost any main course.
Ingredients for Cheesy Zucchini Cornbread Casserole
- 1 1/2 cups shredded zucchini (about 2 medium zucchinis)
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup canned corn, drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or a medium casserole dish with nonstick spray. Shred zucchini and squeeze out excess liquid using a clean kitchen towel to avoid a watery casserole.
Step 2: Mix the Batter
In a large bowl, combine cornbread mix, sour cream, milk, melted butter, and eggs until smooth. Fold in shredded zucchini, cheddar cheese, corn, salt, and black pepper. Mix until evenly combined.
Step 3: Bake the Casserole
Spread the mixture into the prepared baking dish. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before slicing.
Step 4: Serve
Cut into squares and serve warm. This zucchini cornbread casserole pairs perfectly with grilled chicken, roasted meats, barbecue, or hearty stews.
Cooking Tips and Notes
- Always squeeze shredded zucchini well to remove moisture.
- Cheddar cheese gives a bold flavor, but Monterey Jack or Colby can also be used.
- Jiffy cornbread mix is a classic choice, but homemade cornbread mix works too.
Variations
- Spicy Cornbread Casserole: Add 1 finely chopped jalapeño or 1/4 teaspoon cayenne pepper.
- Bacon Cheesy Cornbread Casserole: Fold in 1/2 cup cooked, crumbled bacon for extra smoky flavor.
- Herbed Cornbread Casserole: Mix in 1 teaspoon dried thyme or rosemary for a savory twist.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, prepare it up to 24 hours in advance and refrigerate. Bring to room temperature before baking.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave individual portions.
Can I use fresh corn instead of canned?
Yes, fresh corn kernels cut from the cob add a sweeter, fresher taste. Use about 1/2 cup.
Final Thoughts
Cheesy Zucchini Cornbread Casserole is an easy, budget-friendly recipe that delivers rich flavor and crowd-pleasing comfort. With a moist cornbread base, garden-fresh zucchini, and plenty of melted cheese, it’s a side dish you’ll make again and again. Serve it for family dinners, potlucks, or holiday meals and enjoy a cheesy, golden-brown casserole that everyone will love.