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Zucchini Cornbread Casserole

Zucchini cornbread casserole with golden, set-in-the-center cornbread and melty cheddar. Grated zucchini and sweet corn make it moist while it bakes in one pan.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cornbread base
  • 2 zucchini grated and squeezed dry
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (14.75 oz) cream-style corn
  • 1 cup frozen corn kernels thawed
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.25 cup butter melted
  • 1 cup shredded cheddar divided
  • 2 green onions sliced
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350F, then grease a 9x9-inch baking dish.
  2. Whisk eggs, sour cream, and melted butter until smooth.
  3. Stir in corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until evenly combined.
  4. Pour the mixture into the greased dish, then sprinkle the remaining cheddar on top.
Bake and cool
  1. Bake for 40-45 minutes at 350F until golden and set in the center.
  2. Cool for 10 minutes before slicing to help the casserole hold its shape.

Notes

For the best texture, squeeze the grated zucchini very well so the casserole isn’t watery. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the corn and zucchini can soften after thawing. For a dairy-light option, use reduced-fat sour cream and a reduced-fat cheddar that melts well.