Pin it
There's just something wonderful about pulling a Zucchini Cornbread Casserole from the oven, its bubbly golden top begging someone to grab a spoon. Juicy zucchini, sweet corn, and a hint of jalapeño all come together to make a crave-able dish. Make it a highlight for any hangout, or pull it together during a lazy weeknight. The smell is enough to get everyone peeking into the kitchen.
The first time I whipped up this casserole was for a summer block party and it vanished before I even got in line. Now, I always double up for family get-togethers because folks can't get enough.
Delicious Ingredients
- Zucchini (shredded, pressed dry): gives lots of moisture without tasting strong squeeze out extra liquid for the best bite
- Corn (fresh or thawed): sweetens things up and brings pops of texture frozen kernels work just fine
- Corn muffin mix: classic cornbread boost grab your favorite reliable mix
- Jalapeño (chopped super small): adds a little heat pull seeds for gentle spice look for shiny green ones
- Cheddar cheese (shredded): melts into gooeyness and crisps up nicely shred a block yourself for top notch flavor
- Large eggs: the glue that holds it all together use ones that look fresh
- White onion (chopped fine): brings a sharp punch pick ones firm and smooth
- Garlic powder: for mellow garlicky kicks fresh powder smells the best
- Cumin: earthy, toasty flavor goes a long way get the good-smelling stuff
- Black pepper: for peppery zip grind it yourself if you can
- Salt: ties everything together sea salt works great
Simple Instructions
- Rest and Serve:
- After pulling it from the oven, give the casserole about ten minutes to settle before slicing. Makes it hold its shape better and taste even cozier warm.
- Bake:
- Put the dish on the middle oven rack and let it go for around fifty to fifty-five minutes. You’re aiming for a deep golden top and the center should bounce back a bit if you poke it.
- Top and Bake:
- Spread the rest of your cheese across the top for extra crunch. Slide it into the hot oven.
- Add Muffin Mix:
- Sprinkle the corn muffin mix over everything and gently fold it in so you don’t squish the air out. Don’t overdo the mixing.
- Season and Add Eggs:
- Toss in the garlic powder, cumin, salt, and pepper. Crack in your eggs and mix everything really well for even flavor and good texture.
- Mix Cheese and Veggies:
- Stir the squeezed zucchini with onion, half the cheese, corn, and jalapeño in a big bowl. Make sure it looks mixed all over.
- Prep the Pan:
- Grease up an eight-by-eight pan with butter or nonstick spray so nothing sticks.
- Preheat Oven:
- Turn your oven on to 350°F and wait until it’s fully hot for even baking.
Pin it
I can't get enough of the sharp cheddar in this bake. My niece once went around stealing all the crispy cheesy bits off the top at a family picnic because they’re addictive! Watching it sizzle and get brown in the oven reminds me of growing up.
Leftover Storage Notes
Let any leftovers cool down before packing them away. Pop into a sealed container and keep in the fridge up to four days. Use the oven to warm it up for a fresh taste, or a quick microwave zap works in a pinch. It’s easy to freeze once fully baked: wrap it up tight and freeze for two months. When ready, thaw overnight in the fridge and then warm it up again.
Swap Ideas
No cheddar? Try Monterey Jack or any blend you like. Gluten free is simple—just grab your preferred GF corn muffin mix. Skip the jalapeño for something super mild, or toss in green chiles instead. Got fresh corn? Sweeten it up! But frozen corn does the trick too.
Pin it
How to Serve
This bake pairs perfectly with a side of eggs or fresh salad for brunch. At night, try it next to smoky BBQ chicken or roast veggies. For a party, slice into bite-sized squares for easy grab-and-go. Trust me, it’s tasty even when it’s just room temp.
Background and Traditions
Dishes like this come from the cooking styles of the Southern US, where both corn and squash like zucchini are super common in summer. Folks mixed what they had—crispy cornbread bits and farm-fresh veggies—to make food for everyone at the table. This is what happens when you let local produce shine and just make something homey.
Frequently Asked Questions
- → What's the best way to get zucchini ready for this bake?
Grab a box grater and shred your zucchini. Squeeze out that water using a dish towel so your bake ends up with a nice texture—not soggy.
- → How do I switch this up to be gluten-free?
It’s easy—just grab gluten-free corn muffin mix! Double-check your mix for any tweaks or added stuff you might need.
- → How can I make it less spicy?
Seed your jalapeño or leave it out if you want mild flavor with no heat. The dish will still be super tasty either way!
- → Can I get this dish ready ahead of time?
You sure can. Put it all together, stash it in the fridge for up to a day, then bake fresh. Leftover slices heat up great too.
- → What cheeses work besides cheddar?
If you’re low on cheddar, try Monterey Jack, Colby, or any fun combos—they melt well and keep things gooey and rich.
- → Can I put in fresh corn if I have it?
Definitely! Slice fresh kernels right off the cob when you can. One cup works perfect for the same sweet flavor and bite.