We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Packed with summer vegetables, this cheesy cornbread dish has a plethora of flavor. With a generous 3 1/2 cups packed into this meal, zucchini certainly takes center stage. The end product is really fantastic, with the help of some fiery jalapeo and sweet corn.
What is needed
2.5 cups of zucchini, shredded and set aside to drain
16 ounces of shredded cheddar cheese, split One diced white onion
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
two eggs
1.5 milligrams of garlic powder
1/8 teaspoon of cumin
1/4 teaspoon of black pepper and 1 teaspoon of salt
One 8.5-oz package of corn muffin mix
Zucchini Cornbread Casserole Recipe Details
What is needed
2.5 cups of zucchini, shredded and set aside to drain
16 ounces of shredded cheddar cheese, split One diced white onion
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
two eggs
1.5 milligrams of garlic powder
Cumin, salt, and half a teaspoon of black pepper
One 8.5-oz package of corn muffin mix
Zucchini Cornbread Casserole Recipe Details
Get the oven preheated to 350 degrees Fahrenheit and gently coat a baking dish that is 8 by 8 inches.
Combine the zucchini, onion, corn, jalapeño, half of the cheese, eggs, and seasonings in a large bowl.
Add the corn muffin mix slowly, mixing until incorporated.
After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.
Cook for 50 to 55 minutes, or until golden and cooked through. Warm it up before serving.