Can I make this gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free blend.

How do I store leftovers?

Keep in an airtight container in the fridge up to 4 days. Reheat in the oven or microwave.

Yes! Cool completely, wrap well, and freeze up to 2 months. Thaw and warm before serving.

Moist, cheesy, and full of flavor, this Zucchini Cornbread Casserole is the ultimate comfort food side dish.

Scale

1 cup zucchini, grated and squeezed dry

1 cup corn kernels

1 cup shredded cheddar cheese

1 cup milk

2 large eggs

1/4 cup melted butter

1 cup yellow cornmeal

1 cup all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 baking dish.

2. In a large bowl, whisk eggs, milk, and melted butter.

3. In another bowl, mix cornmeal, flour, sugar, baking powder, salt, pepper, and paprika.

4. Add dry ingredients to wet and stir until just combined. Fold in zucchini, corn, and cheese.

5. Pour batter into prepared dish and bake for 35-40 minutes, until golden and cooked through.

6. Cool for 5-10 minutes before slicing. Enjoy!

Squeeze zucchini well to avoid soggy cornbread.

Add jalapeños for a spicy kick.

Store leftovers in an airtight container up to 4 days.