Servings: 6
Ingredients
2 cups shredded zucchini (about 2 medium zucchinis)
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup granulated sugar
1/2 cup buttermilk
2 large eggs
1/4 cup melted butter
1/4 cup shredded cheddar cheese
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup chopped green onions.
Instructions
1. Preheat the Oven
Grease a 9×9-inch baking dish and set oven temperature to 375°F (190°C).
2. Mix Dry Ingredients (5 minutes)
In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
3. Mix Wet Ingredients (5 minutes)
In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Combine Mixtures (5 minutes)
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the shredded zucchini, corn kernels, chopped green onions, and shredded cheddar cheese.
5. Bake (25-30 minutes)
Transfer the batter to the prepared baking dish and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Cool and Serve (10 minutes)
After baking, let the casserole cool for 10 minutes before serving. Enjoy!
Tips and Variations
To make it spicier, add chopped jalapeños or a pinch of cayenne pepper to the batter.
Substitute mozzarella or a Mexican cheese blend for cheddar if desired.
For a lower-carb version, use almond flour instead of all-purpose flour.
For a vegan option, use your favorite plant-based dairy and cheese substitutes. Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
