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Zucchini Cornbread Casserole

Zucchini cornbread casserole with grated zucchini, corn kernels, and a golden, set center. A simple stir-and-bake method with melted cheddar on top for a hearty side.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Cornbread Casserole
  • 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 large eggs
  • 0.5 cup sour cream
  • 0.25 cup butter Melted
  • 1.5 cups shredded cheddar Divided
  • 2 green onions Sliced
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and 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 and top with the remaining cheddar.
  5. Bake 40-45 minutes at 350F, until golden and set in the center.
  6. Cool 10 minutes before slicing so the casserole holds together.

Notes

For the best texture, squeeze the grated zucchini very well to prevent extra moisture. Store leftovers in the refrigerator up to 4 days; freeze in an airtight container up to 2 months. If you want a dairy-light version, use reduced-fat sour cream and cheddar (or a lower-fat cheese) for similar flavor with less richness.